Fresh fig cornbread
Bread
American cuisine
I love cornbread for breakfast. A little sweet, tender, toothy, and nubbly. I think it's just perfect with a cup of coffee. Add fresh fruit and you've really got yourself a morning treat. I found some beautiful fresh figs at our market the day I was baking cornbread, and I couldn't resist halving them and dotting my bread with them. Cornbread is, of course, the very tastiest fresh out of the oven, but this one keeps quite well if you wrap it, and it toasts up nicely. I like it plain, but it's also really, really good with a scoop of ricotta.
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