Caramelized Peach Cornbread Cake

Steps

1. 1

   Preheat your oven to 375°F (190 °C) (190°C (375 °F)).

2. 2

   In a large mixing bowl, whisk together the 4 tablespoons of melted butter and 1/4 cup of honey until well combined.

3. 3

   Add the egg and buttermilk to the honey-butter mixture and whisk until smooth.

4. 4

   In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.

5. 5

   Gradually stir the dry ingredients into the wet ingredients until just combined; be careful not to overmix. Set the batter aside.

6. 6

   In a 9-inch oven-safe skillet (preferably cast iron), melt the remaining 2 tablespoons of butter over medium heat.

7. 7

   Sprinkle the brown sugar evenly over the melted butter.

8. 8

   Arrange the peach wedges in a decorative pattern (like a fan or concentric circles) over the sugar and butter. Cook for 3-5 minutes without stirring until the sugar starts to bubble and caramelize.

   Start 3-minute timer
9. 9

   Carefully pour the cornbread batter over the peaches, spreading it gently to the edges of the skillet with a spatula.

10. 10

    Transfer the skillet to the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.

    Start 25-minute timer
11. 11

    Remove from the oven and let the cake cool in the skillet for about 10 minutes.

    Start 10-minute timer
12. 12

    Run a knife around the edge of the skillet, then carefully invert the cake onto a large serving plate. If any peaches stick to the pan, simply lift them out and place them back onto the cake.