Cornbread Peach Cobbler

This cornbread peach cobbler is a fun twist on the classic! With fresh peaches and a fluffy cornbread topping, it's the perfect southern, summer dessert!

Course Dessert

Cuisine American, Southern

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 407kcal

Author Kyleigh Sage

Equipment

ceramic baking dish

Ingredients

Peach Filling

6 cups peaches diced (about 10 large peaches)
½ cup granulated sugar
1 tablespoon unsalted butter
2 teaspoons lemon juice
¼ teaspoon cinnamon
2 tablespoons cornstarch
2 tablespoons water

Cornbread Topping

⅔ cup all purpose flour
¼ cup yellow cornmeal fine or medium ground
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
¼ cup unsalted butter melted
½ cup honey
⅓ cup whole milk
1 large egg

US Customary - Metric

Instructions

Peach Filling

Add the fresh or frozen peaches to a large nonstick pot over medium heat. Add in the sugar, butter, lemon juice, and cinnamon and stir to combine.
Cook gently over medium heat for 5-10 minutes or until the peaches soften.
Mix together the cornstarch and water to make a slurry and then slowly add to the peaches until thickened. Remove from the heat and set aside.

Cornbread Topping

Preheat the oven to 375°F.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt and set aside.
In a separate large bowl, whisk together the melted butter and honey. Then whisk in the milk and egg until fully combined and smooth.
Add the dry ingredients into the wet ingredients and mix until just combined. It's okay if the batter is still a little lumpy.
Pour the peach filling into a baking dish. Then pour the cornbread batter over top and smooth into an even layer.
Bake at 375°F for 30-40 minutes until the filling is bubbly and the top is golden brown.
Serve the cornbread peach cobbler warm with vanilla ice cream or homemade whipped cream!

Notes

Cover and store in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Nutrition