"The Creek Indians in Tennessee and Georgia were using corn ... for generations before the European settlers arrived.... This simple list of ingredients found in this famous Southern quick bread resembles Irish soda or wheaten and I cannot help but imagine how the Ulster-Scots settlers improvised and adapted to the new found colourful cornmeal. "I love the crunchy outside contrasted with the soft cake-like consistency of this bread whilst the fennel seeds provide an interesting liquorish flavor that blends perfectly with the sweet figs and salty cheese!" By Judith McLoughlin in The Ulster-Scot, official publication of the Ulster-Scots Agency, April 2011
My Private Note
Units: US | Metric
- 2 tablespoons melted butter (or bacon fat)
- 1 1/2 cups all-purpose flour
- 1 cup stoneground cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup irish cheddar cheese (grated)
- 1 cup buttermilk
- 4 tablespoons vegetable oil (or melted butter)
- 1 egg (beaten)
- 8 figs (or 1/2 cup dried figs, remove stems and chopped)
- 1 tablespoon fennel seed
- 1Preheat oven to 400F / 200C degrees.
- 2Grease a small 8" cast iron skillet or baking pan with butter. Place in oven to preheat.
- 3Sift flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
- 4In another bowl whisk together the buttermilk, vegetable and egg.
- 5Combine wet and dry ingredients and stir with a large metal spoon to mix.
- 6Fold in figs and fennel seeds.
- 7Bake for 25 minutes.
- 8Remove from oven and set skillet on a rack to cool for 10 minutes before slicing and serving.
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Nutritional Facts for Southern Skillet Fig and Fennel Cornbread With Cheddar Cheese
Serving Size: 1 (1243 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2851.7
- Calories from Fat 1170
- Total Fat 130.0 g
- Saturated Fat 49.5 g
- Cholesterol 375.5 mg
- Sodium 3177.4 mg
- Total Carbohydrate 357.6 g
- Dietary Fiber 27.9 g
- Sugars 104.0 g
- Protein 75.9 g