Hot Honey Peach Cornbread
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Recipe Intro From foodfireandsoul-1
Obsessed with this cake. One of my four recipes featured in Sainsbury’s mag this month!! Is cornbread bread or a cake or a muffin or a pudding? Are peaches the best thing summer has to offer? Yes
This cornbread has the perfect bite to it, in terms of texture and sweet heat.
Want more recipes using seasonal summer produce? Try this Summer Peach Salad and these Watermelon Mojito Mocktails.
- Recipe Card
Recipe Card
ingredients
- 4 peaches, cut into ½ cm thick slices
- 1 cup milk
- 2 tablespoons white vinegar
- 1 cup cornmeal or polenta
- 1 stick melted butter
- 100 ml honey
- 1 tablespoon chili flakes
- 1 egg
- 1 cup caster sugar
- 2 teaspoons baking powder
- 1 cup flour
- Pinch of salt
Method
Step 1
Heat oven to 200 degrees C. Butter a 20cm cake tin.
Step 2
In a large bowl, combine the milk, 1 tbsp vinegar, butter, and cornmeal. Leave the cornmeal mixture to soak.
Step 3
Combine honey, chilli flakes, and 1 tbsp vinegar in a small saucepan. Heat gently until runny, about 5 minutes.
Step 4
Remove the pits from the peaches and cut into ½ cm thick slices. Pour half the hot honey in the bottom of the cake tin then arrange the peach slices in a circle on top.
Step 5
Beat the egg into the cornmeal mixture. Stir in the sugar, baking powder (if using) flour, and salt. Pour the batter over the peaches and spread evenly.
Step 6
Bake for around 30 minutes until the top is golden brown and a knife comes out clean when inserted. Use a knife round the sides to free the cornbread, place a plate on top and invert onto the plate. Drizzle the remaining honey mixture on top. Serve the cornbread warm with ice cream.