Peach Basil Upside Down Cornbread

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.
Slicing the peaches super thin is key to this recipe because you want them to fan out on the bottom of the pan. Pouring the wet ingredients into the dry. Melt the butter in the skillet and then pour it into the batter. Add all the peaches. Then pour the batter on top. After about 20 min it looks like this. Flip it out onto a serving platter. Yum! The peach and basil added jut enough of a twist to this classic cornbread. I made this on a Sunday afternoon and we had so much we ended up skipping dinner!

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins


  • 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


  • 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.

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