Cornbread Peach Cobbler
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 6 cups sliced peaches (fresh, frozen, or drained canned)
- 1/2 cup granulated sugar (for the peaches)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar (for the batter)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the sliced peaches with 1/2 cup of sugar, lemon juice, and cinnamon. Once the peaches are evenly coated and starting to release their juices, pour them into a 9×13 inch baking dish.
- In another bowl, whisk together the cornmeal, flour, 1/3 cup of sugar, baking powder, and salt. Ensure there are no large lumps so the topping rises evenly in the oven.
- In a small bowl, lightly beat the egg, then stir in the milk and melted butter. Pour this liquid mixture into the dry ingredients. Stir with a spatula until just combined; it is okay if the batter has a few small lumps.
- Spoon the cornbread batter over the peaches in the baking dish. You can spread it slightly, but leaving a few gaps is fine as the batter will expand. Place the dish in the oven and bake for 40 to 45 minutes, or until the topping is golden brown and the peach juice is bubbling around the edges.
Find it online: https://www.yucolor.com/desserts/cornbread-peach-cobbler/