Peaches are officially out of season now, but I saw a few remainders at the fruit market and thought I would try to make something that went with the sweet corn ice cream from a few posts back. As I mentioned in the post, a scoop of the ice cream over a warm piece of cornbread would be simple and delicious, and seeing as I was inspired by a recent taste of the best cornbread ever (at Woody's Beach BBQ in Chincoteague Island, VA), I decided to make some peach cornbread.
The thing is, this cornbread I had wasn't your typical kind--it was very sweet and had the texture of a cake, with almost no grittiness. So I tried to find a recipe that called for less cornmeal and more flour, and found this one. The description sounded like what I was looking for, but unfortunately (and by no fault of the recipe, just not the type I wanted) it was still too gritty and not fluffy enough. It also wasn't as sweet as the Woody's cornbread. But as a regular cornbread, it was still okay. Next time I would add more sugar and probably increase the flour-to-cornbread ratio.
1/2 c white cornmeal
1/2 c flour
1 peach, diced
3/4 Tbsp baking powder
1/4 c sugar
1/2 tsp salt
3/4 c milk
2 Tbsp butter, melted
- Pre-heat oven to 450 degrees. In one bowl, combine cornmeal, flour, baking powder, sugar, and salt. In a smaller bowl, whisk the egg with milk and melted butter.
- Add the liquid ingredients to the dry ingredients, and gently whisk together until just combined with minimal lumps.
- Fold in the diced peach, and pour batter into a greased loaf pan. Bake for about 20 minutes.
After the cornbread was done, I let it cool slightly and then cut a square, placed a scoop of the ice cream on top, and surrounded it with pieces of peach sauteed with some sugar and honey. The peach and corn flavors melded very well together and was a nice summery combination, although I wish the cornbread had been more cake-like.
Next up: Copying a famous ice cream...