Tag Archives: corn bread

Peach Upside-Down Cornmeal Cake

Peach Upside-Down Cornmeal Cake

The peach season is almost over in New York. I thought I’d make Peach Upside-Down Cornmeal Cake while I still could. It’s an almost fool proof recipe but there are a few things to keep in mind.
  • Use ripe but firm peaches.
  • Don’t overcook the butter-sugar mixture.
  • Use less sugar in the batter if you want it to taste more like corn bread than cake.

Peach Upside-Down Cornmeal Cake

  • 8 tbsp. room temperature unsalted butter, divided
  • 1/2  cup sugar, divided
  • 3 ripe peaches, sliced into wedges ¼ inch thick
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2  cup heavy cream
Preheat the oven to 350o.
Peach Upside-Down Cornmeal Cake
Place 4 tbsp. butter in a 10-inch cast iron pan on medium heat. Add ¼ cup of the sugar and stir until it melts and begins to color – about 4-5 minutes.  Remove the pan from the heat and place the peach slices around its edge and cover the bottom in one layer.
Peach Upside-Down Cornmeal Cake

Mix the cornmeal, flour, baking powder, and salt in a bowl. Cream the remaining 4 tbsp. butter and ¼ cup of sugar in another bowl. Beat each egg and add one at a time and mix into the creamed butter. Now mix in the vanilla and cream.
Peach Upside-Down Cornmeal Cake Combine the dry and wet ingredients. Spread the batter over the peach slices in the pan and smooth it out with a spatula.

Bake for 20-25 minutes until the top starts to color. Let the skillet cool for 10 minutes then run a knife around the edges of the pan to loosen the cake. Cover the pan with a large plate and flip it over. Tap on the bottom of the pan and let it rest for a few minutes while everything settles then remove the pan.  It’s a perfect desert but I like it for breakfast.

Peach Upside-Down Cornmeal Cake 

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Skillet Corn Bread

corn bread 1

Skillet Corn Bread


I was in the South often enough to develop an appreciation for corn bread but when I buy it here in New York, it’s usually too crumbly and sweet. Not really bread at all but more like a corn muffin. Ok for breakfast but it doesn’t stand up beside real food. I tried a few recipes but couldn’t quite get what I wanted until I asked my friend Lindsey Prokscha, baker extraordinaire, for some help. She made a few tweaks and this is the result.

Lindsey Prokscha

Skillet Corn Bread (2)


Start by preheating your oven to 450 degrees.

Mix the corn meal, flour, baking powder & soda, salt and sugar. In a separate bowl the whisk egg and buttermilk then mix it with the dry ingredients. Heat the bacon drippings in a 10 inch cast iron skillet until it sizzles, coat skillet, then pour what remains of the bacon fat into the batter and stir it in,

Pour the batter into the hot cast iron skillet and bake in the oven for 20 minutes.

It should be firm and golden brown on top and pulling away from the sides of the skillet when it’s done.

Cast Iron Pie Pan
Cast Iron Pie Pan

Cornfield photo from The Kitchen Garden

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