Brown Butter Cornbread Peach (Print)

Nutty brown butter cornbread topped with fresh peaches and whipped cream blends sweet and savory flavors.

# Components:

→ Cornbread Shortcakes

01 - 1/2 cup unsalted butter
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal (fine- or medium-ground)
04 - 2/3 cup granulated sugar
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup buttermilk
09 - 2 large eggs
10 - 1 teaspoon vanilla extract

→ Peaches

11 - 4 large ripe peaches, sliced
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon lemon juice

→ Whipped Cream

14 - 1 cup heavy whipping cream
15 - 2 tablespoons powdered sugar
16 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Melt 1/2 cup unsalted butter in a small saucepan over medium heat, swirling occasionally until golden brown and nutty, about 5 to 7 minutes; remove from heat and let cool slightly.
03 - In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
04 - In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and browned butter including the browned bits, then pour into the dry ingredients and mix until just combined.
05 - Scoop six mounds of batter onto the prepared baking sheet; gently shape each into a rough 3/4-inch thick circle. Bake for 18 to 22 minutes, until golden and a toothpick inserted comes out clean; cool on a rack.
06 - While shortcakes bake, toss peach slices with granulated sugar and lemon juice, allowing to macerate for at least 15 minutes.
07 - Beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Slice each cornbread shortcake in half horizontally, layer with macerated peaches, and top generously with whipped cream; replace tops and garnish with additional peaches and cream if desired.

# Expert Advice:

01 -
  • Brown butter in the cornbread adds a rich, nutty depth that makes the shortcakes irresistible.
  • The contrast of warm, crumbly cornbread with cool whipped cream and juicy peaches always draws a round of applause at summer gatherings.
02 -
  • If your butter burns, start over; nothing masks that bitter flavor – I learned this the hard way!
  • Letting the peaches macerate with sugar and lemon for at least 15 minutes brings out their juiciness and brightens the dessert instantly.
03 -
  • Use the freshest, ripest peaches you can find – flavor really hinges on the quality of the fruit.
  • Chill your mixing bowl before whipping cream for extra fluffy results.
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