Southern Skillet Fig and Fennel Cornbread With Cheddar Cheese

• 2 tablespoons melted butter (or bacon fat)
• 1 12 cups all-purpose flour
• 1 cup stoneground cornmeal
• 2 tablespoons sugar
• 12 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

1. Preheat oven to 400F / 200C degrees.
2. Grease a small 8" cast iron skillet or baking pan with butter.
3. Place in oven to preheat.
4. Sift flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
5. In another bowl whisk together the buttermilk, vegetable and egg.
6. Combine wet and dry ingredients and stir with a large metal spoon to mix.
7. Fold in figs and fennel seeds.
8. Bake for 25 minutes.
9. Remove from oven and set skillet on a rack to cool for 10 minutes before slicing and serving.

butter, flour, stoneground cornmeal, sugar, salt, baking powder, cheddar cheese, buttermilk, vegetable oil, egg, dried figs, fennel seed

Taken from www.food.com/recipe/southern-skillet-fig-and-fennel-cornbread-with-cheddar-cheese-456232 (may not work)