Perfect Peach Cornbread Skillet Cake: Easy Summer Dessert
This Perfect Peach Cornbread Skillet Cake is the sweet spot between cornbread and peach dessert, featuring sweet, jammy peaches nestled into a tender, buttery cornbread. It’s a one-skillet wonder that’s simple enough for a Tuesday night but special enough for a dinner party.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 medium ripe peaches, sliced into wedges (about 1/4 inch thick)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice (fresh)
- 1/4 teaspoon cinnamon (optional)
- 1 cup yellow cornmeal (stone-ground preferred)
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey
- 1 tablespoon turbinado sugar (for topping, optional)
- Vanilla ice cream or whipped cream (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C). Place your cast iron skillet inside the oven while it preheats.
- In a medium bowl, combine the sliced peaches, 2 tablespoons sugar, lemon juice, and cinnamon (if using). Gently toss and let sit for 10-15 minutes.
- In a large bowl, whisk together the cornmeal, flour, 1/2 cup sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined (a few lumps are fine).
- Carefully remove the hot skillet from the oven. Pour the batter into the skillet—it should sizzle. Arrange the peach slices on top in a single layer, slightly overlapping. Pour any remaining juices over the top.
- Sprinkle with turbinado sugar if using.
- Bake for 25-30 minutes, until edges are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the skillet on a rack for at least 10 minutes before serving.
- Serve warm, topped with vanilla ice cream or whipped cream if desired.
Notes
Don’t skip preheating the skillet—it creates a crispy crust. Use ripe but firm peaches. Let peaches macerate for 10-15 minutes. Don’t overmix the batter. Use room temperature ingredients. If top browns too quickly, tent with foil. For frozen peaches, thaw and drain well, reduce sugar slightly. For gluten-free, use a 1:1 gluten-free baking blend.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 320
- Sugar: 22
- Sodium: 380
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 3
- Protein: 6
Keywords: peach cornbread, skillet cake, summer dessert, cast iron, peach dessert, cornbread cake, easy dessert