Peach-Jalapeño Cornbread

This sweet and spicy cornbread is the perfect side for a backyard cookout or with a savory bowl of stewed collard greens.

Peach-Jalapeño Cornbread
Makes 8 servings
  • 5 tablespoons unsalted butter
  • 1 large peach, halved and pitted
  • 2 medium jalapeños
  • 1¼ cups plain yellow cornmeal
  • 1¼ cups all-purpose flour
  • 2½ tablespoons firmly packed light brown sugar
  • 2½ teaspoons baking powder
  • 1¼ teaspoons kosher salt
  • ½ teaspoon plus ⅛ teaspoon baking soda
  • 1¾ cups plus 2 tablespoons whole buttermilk
  • 2 large eggs
  • 1 large egg yolk
  1. Preheat oven to 400°. Place butter in a 10-inch cast-iron skillet, and place in oven until melted and hot.
  2. Meanwhile, thinly slice one half of peach. Chop other half of peach. Remove seeds and mince 1 jalapeño. Thinly slice remaining jalapeño.
  3. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and baking soda. Add chopped peach and minced jalapeño; toss to coat well. In another bowl, whisk together buttermilk, eggs, and yolk. Add to the cornmeal mixture, stirring until just blended.
  4. Remove skillet from oven. Pour batter into skillet. (Batter should sizzle.) Arrange peach slices and jalapeño slices on top. Bake until brown on top and a wooden pick inserted in center comes out clean, 30 to 32 minutes.