Cornbread Muffins with Honey Golden Fig Butter

Who doesn’t love muffins? Buttermilk cornbread muffins with corn make a mighty companion to chili, crumbled into soup or even as a salad sidekick. Our rustic cornbread muffins with honey fig butter are kind of addictive, and are a great addition to the picnic basket. Featuring three kinds of corn: corn flour also known as masa harina, coarse cornmeal or polenta, and corn kernels, the muffins are refined flour-free and gluten-free. All you need to get busy baking are two bowls, so they couldn’t be easier to mix and bake. Corn and figs might be unexpected but are a natural duo! Blue Ribbon Orchard Choice Golden Figs and Sun-Maid Calimyrna Figs complement the sunny sweetness of corn. Try the golden fig honey butter on toast, as a base to a pan pasta sauce or even melted on steamed root vegetables like carrots, turnips or even radishes.

Cornbread muffins with honey fig butter are home-baked portability. Made for picnics, potlucks, suppers and cornbread muffins with corn are a crowd-pleaser.

Cornbread Muffins with Honey Golden Fig Butter

Course Snack
Servings 16

Ingredients

Cornbread Muffins with Corn

  • 2 cups masa harina (corn flour)
  • 1 cup coarse cornmeal
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1/3 cup honey
  • 1/2 cup melted coconut oil, cooled
  • 1 cup corn kernels, optional

Fig Honey Butter

  • 8 ounces Blue Ribbon Orchard Choice California Golden Figs or Sun-Maid Calimyrna Figs, stems removed (1 1/4 cups)
  • 1/2 cup plus 3 tablespoons cold unsalted butter
  • 1/4 cup honey
  • 3/4 teaspoon kosher salt
  • Flaky sea salt, optional garnish

Instructions

  1. Preheat oven to 400F. Mist two 12-well muffin tins with cooking spray.

  2. Make Corn Muffins: Mix corn flour, cornmeal, baking soda, and salt until combined. In a separate bowl, whisk eggs, buttermilk, honey, and coconut oil until smooth. Pour wet ingredients into dry ingredients. Stir until combined, adding in 3/4 cup corn once almost fully mixed. Portion 1/4 cups of batter—it’s going to be thick so you could even pat into balls and place in muffin wells. Lightly press in remaining corn kernels on top.

  3. Bake for 15 minutes on middle rack or until toothpick comes out clean. Cool for 5 minutes in muffin tin before turning out on a plate.

  4. Make Fig Honey Butter: Place figs, butter, honey, and kosher salt in a food processor. Process until smooth and combined. Scoop out butter with a spatula to serve right away. Or, chill until set: scoop onto parchment paper to roll into a log with ends twisted or spoon into a bowl, covered with plastic wrap. Sprinkle on flaky sea salt just before serving, if desired.

Recipe and photos by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Cornbread muffins with honey fig butter are home-baked portability. Made for picnics, potlucks, suppers and cornbread muffins with corn are a crowd-pleaser.

Hot Turkey Sandwich Recipe with Black Pepper California Fig Jam

Making jam with brown sugar is easy and delicious in a California Fig jam with black pepper that adds a bit of spice to this hot turkey sandwich recipe.

This hot turkey sandwich recipe features making jam with brown sugar and sweet Sun-Maid Calimyrna Figs (though you can also use Blue Ribbon Orchard Choice Golden Figs too). These golden figs meld perfectly with the fruity notes of black pepper and balances out the tang from the mustard. It’s easy making jam with brown sugar and this Calimyrna Fig jam would be perfect on a cheese board, on crackers for an easy appetizer or spread on toast with ricotta. If you don’t have a panini press, this sandwich can be made on a skillet, the same way you’d make a grilled cheese, using a spatula to press down on the sandwich to help melt the cheese. Any way you slice it this hot turkey sandwich recipe is destined to hit your panini press often!

Hot Turkey Sandwich Recipe with Black Pepper California Fig Jam

Course Main Course, sandwiches
Servings 4 sandwiches

Ingredients

  • 1 (6 oz) bag Sun-Maid California Calimyrna Figs
  • 1/3 cup water
  • 1/3 cup lightly packed light brown sugar
  • 1/4 teaspoon cracked black pepper
  • Pinch of salt
  • 8 slices sourdough bread
  • 2 cups shredded mozzarella cheese
  • 2 cups baby arugula
  • 3/4 pound sliced turkey, chicken, or ham
  • Mayonnaise
  • Mustard
  • Unsalted butter

Instructions

  1. Make the jam: add the figs, water, sugar, pepper, and salt into a small saucepan. Bring the mixture to a simmer over medium low. Cover and cook for 10 minutes, then remove from heat. Uncover, and let sit for 5 minutes before processing in a food processor or blender until a chunky jam/chutney mixture starts to form.

  2. Make the paninis: spread a thin layer of the fig jam on 4 slices of bread followed by about 1/4 cup of cheese, 1/2 cup of the baby arugula, a quarter of the sliced meat and then another 1/4 cup of the cheese. Spread a thin layer of mayonnaise and mustard on the other 4 slices of bread. Then, top the sandwiches with those pieces of bread, buttering the tops of the bread. Place buttered side down in a panini press and butter the other side. Press according to the directions on the panini press (I pressed mine for about 4 1/2 minutes).

Recipe and photos by Esteban Castillo

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Making jam with brown sugar is easy and delicious in a California Fig jam with black pepper that adds a bit of spice to this hot turkey sandwich recipe.