Caramelized Peach Cornbread Cake

Ingredients

• 4 tbsp unsalted butter (melted and cooled)
• 0.25 cup honey
• 1 egg (large)
• 0.75 cup buttermilk
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 0.5 tsp kosher salt
• 2 tbsp unsalted butter (for the peaches)
• 0.25 cup brown sugar (packed)
• 3 peaches (sliced into wedges)

Steps

1. 1

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

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.

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.

11. 11

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

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.

Notes

Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. If you don't have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or vinegar to 3/4 cup of regular milk and letting it sit for 5 minutes.

Nutrition per serving

• dessert
• baking
• summer
• peaches
• cornbread
• skillet cake
• fruit