Peach Cornbread
Peach cornbread is a new take on classic cornbread, featuring juicy pops of fruit throughout the sweet corn cake. It would be great served drizzled with honey or just with a big scoop of vanilla ice cream.
Ingredients
- 2 eggs
- 1 cup buttermilk or a scant cup milk, topped with vinegar
- 4 tablespoons butter divided
- 1 cup yellow cornmeal
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 cups fresh diced peaches
Instructions
- Place a nine- to 12-inch cast iron pan in the oven and preheat the oven to 400 degrees.
- While the pan heats, whisk the eggs, buttermilk, and two tablespoons of the (melted) butter in a mixing bowl.
- Whisk in the cornmeal, flour, baking powder, baking soda, sugar and salt until everything is well-incorporated.
- Fold the peaches into the batter.
- When the oven is preheated, carefully remove the pan, and melt the other two tablespoons of butter in the pan, swirling to coat it.
- Add the batter, spreading it out evenly, and bake for 15 to 20 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Serve warm on its own or drizzled with honey or alongside some vanilla ice cream.