Peach Basil Upside down Cornbread
Peach and basil are the taste of the summer for me. I have been thinking of new ways to use up all the cornmeal in my place before I move and this idea came to me in my sleep the other night. I wanted to make sure the cornbread wasn’t overly sweet, because I wanted this to be a side dish and not a dessert. I loved the way it came out! This would be a perfect thing to bring to a back yard pot luck. I used recipes from Virginia Willis and Toni Tipton Martin as a reference point to start building the classic bread, then I added some honey and basil to give it the flavors I was looking for.








Peach Basil Upside down Cornbread
A classic cornbread batter is poured over thinly sliced peaches in a cast iron skillet to make this peach basil upside down cornbread.
Ingredients
- 1.5 cups fine cornmeal
- 1.5 cups flour
- 1.5 tablespoons baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons salt
- 2 eggs
- 1.5 cups buttermilk
- 1/4 cup honey
- 20 leaves basil chiffonade thin sliced
- 10 tablespoons butter
- 3 peaches sliced thin
Instructions
- Preheat oven to 425
- Mix the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Mix the eggs, buttermilk, and honey in another bowl and stir well until fully combined.
- Add the liquids to the dry ingredients and stir until combined. Add in the basil and stir well.
- Melt the butter in a 10 inch skillet over medium high heat. Spread the butter all around the pan and then pour it into the cornbread mixture. Stir to combine. Return skillet to low heat.
- Fan the peach slices out over the bottom of the skillet to cover it. Pour the cornbread mixture over the peaches. Put the pan into the oven.
- Bake for 22 minutes until cooked through.
- Remove from the oven. Run a knife along the edges to make sure it is not sticking. Flip out onto a serving platter. Top with more basil and serve.