In a small bowl combine flour, baking powder, sugar, and salt. In a medium bowl whisk boiling water into cornmeal. Whisk in melted butter until smooth; whisk in egg. Add flour mixture and whisk just until combined. If necessary, whisk in milk (up to 4 tablespoons) to thin batter.
Heat a greased griddle or skillet over medium heat. Drop rounded tablespoons of batter onto griddle. Cook 2 to 3 minutes or until golden brown, turning once. Transfer to a platter. Cover with foil; keep warm. Repeat with remaining batter. Top with cheese, Berry-Fig Chutney, berries, and mint.
In a medium saucepan combine 2 cups of the berries, figs, onion, vinegar, honey, and thyme sprigs. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until thickened, stirring occasionally. Remove from heat; stir in remaining 1/2 cup berries. Cool. Remove; discard thyme stems.