Brown Butter Cornbread Peach (Print View)

Nutty cornbread meets juicy peaches and whipped cream in a delicious layered summer treat.

# Components:

→ Brown Butter Cornbread

01 - 1/2 cup unsalted butter
02 - 1 cup cornmeal
03 - 1 cup all-purpose flour
04 - 1/2 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

→ Peach Filling

10 - 5 ripe peaches, pitted and sliced
11 - 1/4 cup granulated sugar
12 - 2 teaspoons lemon juice

→ Whipped Cream

13 - 1 cup heavy cream
14 - 1 tablespoon powdered sugar
15 - 1 teaspoon vanilla extract

# Method:

01 - Set oven to 350°F and grease an 8-inch square baking dish.
02 - Melt butter in a saucepan over medium heat, cooking until it foams and develops golden brown solids, about 3 to 4 minutes. Remove from heat and let cool slightly.
03 - Whisk together cornmeal, flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
04 - In a separate bowl, beat buttermilk and eggs; stir in the browned butter until incorporated.
05 - Pour the wet mixture into the dry ingredients and gently fold until just combined.
06 - Transfer batter into the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.
07 - While baking, mix peach slices with sugar and lemon juice in a bowl. Let stand for at least 15 minutes, stirring occasionally to release juices.
08 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep chilled until assembly.
09 - Once cooled, cut cornbread into 8 squares and slice each horizontally to create two layers.
10 - Layer the bottom half of each cornbread piece with peach filling and syrup, top with whipped cream, then cover with the top half.

# Expert Advice:

01 -
  • The browned butter brings out a toasty fragrance that takes cornbread to a whole new level—almost like a secret ingredient.
  • The juicy peaches and clouds of whipped cream make each bite light and summery, even when guests think dessert can't surprise them again.
02 -
  • Browning the butter takes patience—if you rush, you’ll end up with burnt butter and a bitter cake.
  • I learned that letting the peaches sit longer turns them almost syrupy and heightens their flavor—it’s worth the wait.
03 -
  • Using room-temperature ingredients for the batter makes for a fluffier shortcake slice.
  • Placing a piece of parchment in the pan makes lifting the whole cornbread out a breeze—no sticking or crumbling.
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