Cast Iron Sweet Peach Cornbread

Classic sweet buttermilk cornbread is studded with fresh peaches baked right into it, resulting in a delightful combination of flavors and textures. It’s baked in a cast iron skillet, which gives it crisp, golden brown edges. Serve it warm with honey butter for breakfast, alongside grilled pork tenderloin for dinner, or with a scoop of vanilla ice cream for dessert. 

 

Ripe Peaches Meet Cornbread

This recipe is for classic buttermilk cornbread, but the peaches make it a real treat. If you’ve been following along, you’ll know I love this time of year because of all the seasonal stone fruit! (I’ve been on a bit of a peach kick.)

Juicy, delicious peaches add a sweetness that balances the tangy buttermilk and enhances the cornmeal’s naturally sweet flavor. The peach juice seeps into the batter, making it moist and flavorful. 

If you’re not from the South, you may not understand the power of a truly delicious cornbread. Cornbread is one of those Southern staples for which every family has a recipe or secret ingredient passed down for generations.

One of the South’s staple crops for generations, cornbread and cornmeal became so popular because corn was easier to store than wheat in the hot Southern climate. It was a necessity that became a delicacy!

You’ll know that the cornbread is done when the edges get nice and golden brown, the center is set, and a toothpick comes out clean. Love those crispy edges! I like serving it with honey butter and a sprinkle of sea salt, try serving it along with peach BBQ pork chops when you have a basket full of peaches.

If you love that cornbread flavor but want something a little sweeter, try some peach cornmeal muffins, they a cross between a sweet peach muffin and a savory cornbread.

What Is The Cornbread Rule? 

Ah! Also known as the 2 & 2 & 2 rule, the classic cornbread rule states that good cornbread can be made with two eggs, two cups of self-rising cornmeal, and two cups of buttermilk. It’s a standard and easy recipe worth trying out, but I followed a different set of rules for this recipe—my own! 

I prefer using cornmeal rather than self rising cornmeal, and I always make a few changes.

Why You’ll Love This Fresh Peach Cornbread Recipe

• Seasonal Flavor – Using fresh peaches as an add-in gives this cornbread a sunny, summery feel.
• Any Time of Day Treat – This can be served for breakfast, as a lunch or dinner side, or as dessert thanks to its unique flavor profile. 
• Southern Tradition – Classic cornbread—and all its variations—are what makes it such a staple in Southern cuisine.  
• So Easy – You don’t even have to peel the peaches!

Ingredients For Cornbread With Peaches

Cornmeal – A mix of cornmeal and flour is used to make the cornbread base. 

Buttermilk – Acts as a leavening agent and flavor booster, and its acidity adds tenderness to the bread!

Peaches – You’ll need about two to three fresh peaches. Feel free to save some to serve on top! 

Pantry Staples – baking powder, baking soda and a little butter.

So Simple to Make

Step One: Prep Pan

Preheat oven to 400º and place a 9-inch cast iron skillet in the oven as it heats up.

Step Two: Combine Dry Ingredients

Whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt in a large bowl. 

Step Three: Combine Wet and Dry Ingredients

Whisk the eggs, buttermilk, and two tablespoons of melted butter in a large measuring cup. Combine the egg mixture with the dry ingredients, stirring until just combined. 

Step Four: Prep Peaches

Chop unpeeled peaches into 1-inch chunks and gently fold them into the batter. 

Remove the skillet and add two tablespoons of butter, swirling it around to coat the bottom of the skillet. Add the cornmeal mixture to the pan, ensuring the peaches are evenly dispersed. 

Step Five: Bake Bread

Bake for 15-20 minutes until brown on top and a toothpick comes out clean. 

Tips For Perfect Cornbread Every Time

• Preheat your baking dish! The hotter the dish is from the start, the crispier the crust will be. 
• Mix all ingredients until just combined to ensure that your bread doesn’t get dense or tough. 
• Don’t over cook, take it out as soon as a toothpick comes out clean, a cast iron skillet will cook this quicker than a baking dish.
• Make a little honey butter to serve with it.

Cornbread Lovers

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.