Crumbly cornbread perches on a bed of tender, succulent baked peaches. This late summer comfort food eases the transition to the crisper, chillier days of approaching fall.
- 2 lbs ripe peaches, skin removed, in 1/2″ slices (about six large peaches)
- 2 tbsp cornstarch
- 2 tbsp fresh lemon juice
- 200 g or 1 1/2 c finely ground yellow cornmeal
- 120 g or 1 c unbleached all-purpose flour
- 75 g or 6 tbsp granulated sugar
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 large eggs, beaten (at room temperature)
- 1 c buttermilk (at room temperature)
- 127 g or 4 oz unsalted butter, melted
- Position a rack in the center of the oven, and heat the oven to 350ºF or 325ºF Convection. Butter a 10″ cast iron skillet or deep-dish pie plate.
Prepare the cobbler
- Bring a medium pot, half-filled with water, to a simmer. Fill a large bowl with ice cubes and cold water. Dip one peach into the simmering water for 30 seconds before plunging into the ice bath,.Using a spoon, try to peel back the skin on the peach, If it comes away easily, the peaches are ripe enough to use this method, in which case, continue with the remainder of the peaches. If the peaches are not ripe enough, then peel them with a paring knife.
- Slice the peeled peaches into a large glass bowl. Add the lemon juice and cornstarch, tossing gently to combine.
- Transfer the peaches to the skillet or pie plate.
Make the topping batter
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt. Fold in the egg and buttermilk with a silicone spatula until just combined. Fold in the melted butter a little bit at a time until just combined.
- Spread the batter over the prepared peaches and bake until a toothpick inserted in the cornbread comes out clean (50 minutes to an hour).