Fresh Fig Cornbread

By Food52
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1/2 cup (1 stick) butter, just softened, and cut into chunks (plus extra for greasing the pan)

2/3 cups sugar

2 large eggs

1 cup coarse yellow cornmeal

1 1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup milk or buttermilk (I prefer the flavor from buttermilk)

8 ounces fresh figs, stemmed and halved

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