Step 1

Preheat oven to 350 degrees F. Line a baking pan with parchment paper.

Step 2

In a medium-sized bowl stir together milk, corn, butter and eggs.

Step 3

In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar. Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined. Fold in the cheese and chile.

Step 4

Pour into the baking pan. Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean. Let it cool and tear it into small pieces and allow to dry over night.

Step 5

In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown. Add the corn bread mixture and stock and mix until just combined. Keep warm.