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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.