This sweet and spicy cornbread is the perfect side for a backyard cookout or with a savory bowl of stewed collard greens.
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
- Preheat oven to 400°. Place butter in a 10-inch cast-iron skillet, and place in oven until melted and hot.
- Meanwhile, thinly slice one half of peach. Chop other half of peach. Remove seeds and mince 1 jalapeño. Thinly slice remaining jalapeño.
- 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.
- 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.