Cast Iron Peach Cornbread is a sweet buttermilk cornbread recipe with fresh peaches baked into it and cinnamon honey butter spread on top.
My blueberry cornbread recipe is so popular, and for good reason… it’s delicious. It may seem odd to add fruit to a sweet cornbread recipe, but it’s an excellent idea! In the summertime, fresh peaches added to cornbread are a no-brainer. This cast iron peach cornbread is baked in a buttered cast iron skillet. That means it gets to soak up that butter and will turn out crispy edges. It’s the best!
This recipe comes from one of my favorite summer cookbooks: Just Peachy by Belinda Smith-Sullivan. This is such a lovely cookbook full of recipes starring peaches. I reach for it every year when peach season rolls around!
Here are some delicious peach recipes you’ll want to try from the book:
- Peach-Pecan Breakfast Muffins
- Mascarpone Prosciutto Peach Crostini
- Peach and Pistachio Chicken Salad
- Blackened Cod Tacos with Peach Salsa
- Spicy Oven Ribs with Peach Barbecue Sauce
- Old Fashioned Peach Pie
- Blackberry-Peach Buckle
- Peach-Amaretto Ice Cream
- Peach-Walnut Loaf Cake
- Peach Margaritas
Ingredients needed:
- cornmeal
- all purpose flour
- baking powder and baking soda
- granulated white sugar
- kosher salt
- eggs
- buttermilk
- unsalted and salted butter
- fresh peaches
- honey
- ground cinnamon
How to make Cast Iron Peach Cornbread:
The complete, printable recipe is at the end of this post.
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Preheat the oven to 400 ℉. Place a 9-inch cast iron skillet into the oven on the center rack.
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In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar and salt. In a medium bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry ingredients, and gently stir just until combined. Fold the peaches into the batter.
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When the oven has reached 400℉, carefully remove the skillet and swirl in the remaining 2 tablespoons of butter. Then pour the peach cornbread batter into the skillet. Bake for 25 to 30 minutes, until brown on top. Test the center for doneness. It will be firm to the touch. If brown on top but still soft in the center, cover loosely with foil, and bake for an additional 5 minutes.
You’ll get a chunk of fresh peach in every bite. Eat it on its own, or make some honey butter to go with it.
How to make Honey Butter:
A slice of cast iron peach cornbread with honey butter makes an excellent breakfast in the summer months. You can also serve it up with some grilled pork tenderloin or even alongside fried chicken. Enjoy!
Favorite Peach Recipes:
- Pork with Peach Sauce
- Peach and Blueberry Coffee Cake
- Easy Peach Turnovers
- Sweet Peach Muffins with Brown Sugar- Walnut Streusel
- Fresh Peach Pie
Cast Iron Peach Cornbread
Ingredients
CORNBREAD:
- 1 cup cornmeal
- 1 cup all purpose flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated white sugar
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 2 cups chopped fresh peaches
- 2 tablespoons unsalted butter, chopped
HONEY BUTTER:
- 1 cup (2 sticks) salted butter, at room temperature
- ¼ cup honey
- 1 pinch ground cinnamon
Instructions
PREPARE THE CORNBREAD:
- Preheat the oven to 400 ℉. Place a 9-inch cast iron skillet into the oven on the center rack.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar and salt. In a medium bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry ingredients, and gently stir just until combined. Fold the peaches into the batter.
- When the oven has reached 400℉, carefully remove the skillet and swirl in the remaining 2 tablespoons of butter. Then pour the peach cornbread batter into the skillet. Bake for 25 to 30 minutes, until brown on top. Test the center for doneness. It will be firm to the touch. If brown on top but still soft in the center, cover loosely with foil, and bake for an additional 5 minutes.
PREPARE THE HONEY BUTTER:
- In a medium bowl, stir together the butter, honey and cinnamon. Serve slices of warm cornbread with the honey butter.
- Leftover butter should be stored in a sealed container in the refrigerator for up to 1 week.
Notes
- NUTRITIONAL INFORMATION is for the cornbread only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
