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.
Servings: 8
Calories: 426kcal
Equipment
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.
Nutrition
Calories: 426kcal | Carbohydrates: 57g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1107mg | Potassium: 280mg | Fiber: 4g | Sugar: 16g | Vitamin A: 820IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 3mg