You don’t get much more Southern than a good ol’ fruit cobbler. Just saying the word cobbler gives me such nostalgia. My mother wasn’t the best cook but she made a tasty peach cobbler that I can still smell if I think about it hard enough.
Cobbler is one of my favorite desserts because there’s the best of everything included in one indulgent dessert. First, there’s the fruit. Just about any fruit can be used – from berries, to stone fruit, to apples. Then there’s the crust. The crust can be a number of different textures and they all transform your cobbler into something wonderfully unique. This Peach Cornbread Skillet Cobbler definitely has a flavor and texture that stand out.
Some people prefer a traditional pie-like crust, some prefer a biscuit crust and others prefer a cake-like crust. This recipe features one you don’t see too often – a cornbread crust! The texture of the cornmeal crust combined with the sweet peaches and cinnamon really elevates this cobbler. This cobbler is finished off with a fresh cinnamon whipped cream – the cherry on top!
Making Peach Cornbread Skillet Cobbler
Preheat your oven to 375°F. Toss together the sliced peaches with sugar, cinnamon, cornstarch and lemon and set aside.
Melt two tablespoons of butter in a 10 inch cast iron skillet by placing skillet in the oven for a couple of minutes.
In a large bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg, melted butter and vanilla extract. Stir until dry ingredients are moistened.
Add buttermilk, a little at a time until batter is wet but thick. You want a thicker texture than you would for regular cornbread.
Transfer peaches to hot skillet and ladle dollops of cornmeal batter on top of the peaches, leaving some space between them, until all batter is gone.
Bake for 45–50 minutes, or until top is lightly browned and edges are bubbling.
While cobbler is baking, beat heavy cream, powdered sugar, cinnamon and vanilla extract with an electric hand mixer until stiff peaks form. Transfer to fridge until ready to serve cobbler.
Serve cobbler warm with a dollop of cinnamon whipped cream right on top!
Storing Peach Cornbread Skillet Cobbler
Although it is highly unlikely you’ll have any leftovers, you can store this cobbler in an air tight container for up to three days in the fridge.
The same may be done for the cinnamon whipped cream
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Peach Cornbread Skillet Cobbler
Ingredients
- 8 cups sliced peaches
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 1/4 teaspoon cinnamon
- 2 tbsp cornstarch
- 2 tbsp lemon juice
Cornbread Crust
- ¾ cup yellow cornmeal
- ¾ cup flour
- 2 tsp baking powder
- 3 tbsp packed brown sugar
- 1/4 teaspoon salt
- ¼ tsp cinnamon
- 1 large egg
- 4 tbsp of melted butter
- 1 tsp vanilla extract
- 1/2 – 1 cup buttermilk
Cinnamon Whipped Cream
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Toss together the peaches with sugar, cornstarch and lemon. Melt two tablespoons of butter in a 10 inch cast iron skillet by placing skillet in the oven for a couple of minutes.
- In a large bowl, combine the cornmeal, flour, baking powder, brown sugar, salt and cinnamon.
- Add the egg, melted butter and vanilla extract, stirring until dry ingredients are moistened. Add buttermilk, a little at a time until batter is wet but thick. You want a thicker texture than regular cornbread batter.
- Transfer peaches to hot skillet and ladle dollops of cornmeal batter on top of the peaches, leaving some space between them, until all batter is gone. Bake for 45–50 minutes, or until top is lightly browned and edges are bubbling.
- While cobbler is baking, beat together heavy cream, powdered sugar, cinnamon and vanilla extract with an electric hand mixer until stiff peaks form.
- Serve cobbler warm with a dollop of cinnamon whipped cream.