Be prepared. You’re about to see several peach recipes over the next couple of months! ‘Tis the season! And I couldn’t be more excited.
You’re probably aware that we love to go pick-our-own whatever is in season, but to be honest, peach picking is my fave, after apple picking of course. It’s funny, because I don’t remember ever eating peaches as a kid, but now I love them! So mildly sweet and fragrant, and they’re beautiful on the table.
The inspiration for this recipe actually stemmed from me missing my Georgia family. But since I’m teaching summer camp and can’t get myself to the south, I figured I’d conjure up a little southern flavor of my own. Can’t think of many things more southern than peaches and cornbread! Actually, I can think of a few. Those recipes are coming soon. 😉
Forever ago I was watching Food Network and saw Chef Anne Burrell make this beautiful plum cornbread. I remembered this as I woke up from my Sunday afternoon nap and decided to adapt it ever so slightly to use up some of the peaches I had hanging out in the windowsill. Best decision! So yummy! And incredibly easy! Seriously, this with some vanilla bean ice cream is just perfect. Now all I need is a porch swing and some sweet tea. Feels like Georgia already! 😉
- 2 large yellow peaches, peeled, pitted and sliced
- ¼ cup cane sugar
- 4 tablespoons melted butter
- ¾ cup all-purpose flour
- 1 cup stone ground fine yellow cornmeal
- 2 teaspoons baking powder
- ¼ cup cane sugar
- ½ teaspoon fine sea salt
- 1 cup buttermilk
- 3 tablespoons honey or agave
- 1 teaspoon vanilla
- 2 large eggs
- Preheat the oven to 350 degrees F and butter a 8"x8" baking dish.
- Peel, pit and slice the peaches and toss with ¼ cup sugar. Set aside and allow to sit at room temperature while you prepare the cornbread batter.
- In a large bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a separate small bowl or large measuring cup, whisk together the buttermilk, honey, vanilla and eggs. Pour the wet ingredients into the dry ingredients and whisk together until incorporated. Melt the butter and whisk into the batter.
- Pour the batter into the buttered baking dish and spread evenly. Arrange the peach slices in a single, even layer across the top of the batter. Bake for 35-40 minutes, or until a knife inserted into the center of the cornbread comes out clean.
- Allow to cool slightly before slicing and serving.