Chef notes
I love how easy it is to turn a couple boxes of plain cornbread mix into a stunning dessert with just a few extra ingredients. I use ripe peaches in this version, but feel free to swap in fresh berries, cranberries, or even sautéed cinnamon apples depending on the time of year. A splash of rum or bourbon in the batter is always a nice touch, too!
Ingredients
- 2 8.5-ounce boxes of corn muffin mix (I used Jiffy)
- 3 large eggs
- 2/3 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1 teaspoon kosher salt
- 3 ripe peaches, sliced
Preparation
Preheat oven to 350°F.
In a large bowl, combine both boxes of corn muffin mix with eggs, milk, and vanilla. Whisk until smooth then let sit 5 while you prepare peaches.
Combined butter, brown sugar and salt in a 10" cast iron skillet over medium heat and cook, whisking occasionally, until butter is completely melted and mixture starts to bubble slightly.
Remove from heat and arrange peaches in pan. Pour batter over peaches. Place skillet on a baking sheet (to catch any spills) and bake about 30 to 35 minutes, or until cornbread is slightly golden and cracked, and a toothpick inserted in center comes out clean.
Cool cake about 15 minutes, then run a knife around edges before inverting onto a serving plate. Let cool completely before serving.
Tip:
If you don't have a cast-iron skillet, make the sugar mixture in a regular skillet as directed above, then pour into a regular 10" baking pan and proceed with recipe.
Substitute cranberries, sautéed apples, pineapple slices, plums or nectarines for peaches.
