Cornbread peach cobbler with honey and thyme
Prep Time
30 mins
Cook Time
60 mins
Serves
6-8
Ingredients
- 11 small peaches or approximately 4 cups, blanched and skins removed
- 1 cup honey jiffy cornbread mix
- 3/4 cup buttermilk
- 6 tablespoons salted butter
- 1/3 cup sugar
- 2 tablespoons fresh thyme, plus a few sprigs for garnish
- Honey for drizzling
Steps
1
Score peaches with a serrated knife and blanch in boiling water for one minute. Remove to an ice bath and peel the skin off the peaches.
2
Cut around the equator twice to quarter, then break apart the pieces and remove the pits. Mix the large chunks of peaches with 1/3 cup of sugar in a large bowl. Set aside.
3
In an 8×8 dish, melt butter in the oven or microwave.
4
In another bowl mix cornbread mix with buttermilk. After fully whisked, stir in thyme.
5
Pour the batter over the melted butter and then spoon over the peaches. Leave the remaining syrup in the bowl and reserve for another use (like a cocktail mixer 😉) or discard.
6
Bake at 350 for 1 hour. Allow to cool until barely warm or to room temperature. Serve with good vanilla bean ice cream and drizzle over honey and more fresh thyme.
The only thing better than a peak peach.
To know the deliciousness of a perfect summer peach is to know true love. Truth be told, if I get lucky enough to get a peach that is perfectly ripe, still with some acidity, and juicer than you think it should be, THAT is my favorite fruit from any season. A lot of times, unfortunately, peaches can be difficult and you don’t always get them on that ideal arc to being overripe or pithy. Or even worse, cut in to one that is underripe. Let us celebrate the short window of the year that we are graced with these beauties and use them in every way possible, including this iteration which invloves a boat load of butter and a simplified cornbread batter!
A nostalgic summer dessert, but with a couple interesting twists.