Sweet Peach Cornbread #BreadBakers

The juicy fresh Georgia peaches inside and on top of this sweet peach cornbread make it super moist and absolutely delicious.

I was scrolling through my Facebook feed a couple of weeks and I saw post about something called The Peach Truck. Apparently it’s a thing! Order ahead and they bring fresh Georgia peaches right to your city. This is NOT a sponsored post but here's the link, if anyone is interested. https://thepeachtruck.com/pages/preorder. We need to support our farmers now more than ever.

Braving the queue, I wore my mask and stayed well apart from my fellow peach buyers, of course. Then I picked up 25 pounds of sweet Georgia peaches!

For the last couple of days we’ve been eating peaches straight over the kitchen sink because they are so juicy and sweet. I swear, it’s the only neat way to eat them. I’ve frozen them sliced with some sugar. I’ve made sweet jam and spicy jam and we still have about 25 peaches left!

Sweet Peach Cornbread

You should use fresh sweet peaches when they are in season but you can certainly substitute canned peaches out of season. The sweet in the recipe title refers to the peaches. With only a half cup of sugar, the cornbread is not overly sweet.

Ingredients
2 large yellow peaches (average weight 5 1/2 oz or 156g)
1 cup or 125g all-purpose flour
1 cup or 180g fine yellow cornmeal
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup or 120ml buttermilk, at room temperature
1/2 cup or 113g butter, melted and cooled
2 large eggs, at room temperature

Method
Slice one of the peaches and roughly chop the other one. (The sliced will bake on top of the cornbread, the chopped will go in the batter.) Sprinkle one tablespoon of the sugar each over both peaches and set aside.

Preheat the oven to 350°F or 180°C and grease a 9x9 inch or 23x23cm baking pan or line it with baking parchment.

In a large bowl, whisk together the flour, cornmeal, baking powder, the balance of the sugar and salt.

In a separate mixing bowl, whisk together the buttermilk, cooled butter, eggs and vanilla.

Pour any juice that has formed in the chopped peach bowl into the wet ingredients and stir those peaches into the dry ingredients bowl to coat them with flour. This will help keep them in the batter instead of sinking to the bottom of the cornbread.

Fold the wet ingredients into the dry ingredients until just mixed.

Pour the batter into the prepared baking dish and spread evenly.

Arrange the sliced peach on the top of the batter. Drizzle on any juice that formed in the sliced peach bowl.

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.

Enjoy!

This month my Bread Baker friends are baking with corn in some form or another. Check out all the lovely recipes they are sharing today.

• Bacon Country Bread with Corn from Karen's Kitchen Stories
• Corn Bread from Sneha's Recipe
• Grits Sandwich Bread from Pastry Chef Online
• Honey Skillet Cornbread from Making Miracles
• Hot Water Cornbread from Palatable Pastime
• Iowa "Corn" Pancakes from A Messy Kitchen
• Polenta Rosemary Garlic Sourdough Bread from Spiceroots
• Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
• Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
• Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
• Studded Golden Cornbread from What Smells So Good?
• Sweet Peach Cornbread from Food Lust People Love
• Yeast Corn Breakfast Bread from Ambrosia

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page.

Pin this Sweet Peach Cornbread!

.