Grandmother’s Buttermilk Cornbread

Grandmother’s Buttermilk Cornbread

Ingredients

Peaches

  • 3/4 cup (175 mL) unsalted butter
  • 1-1/3 cups (325 mL) packed brown sugar
  • 5 lb (2.5 kg) ripe peaches, peeled, pitted and cut up
  • 1/2 cup (125 mL) lemon juice
  • 2 tsp (10 mL) ground cinnamon
  • 1/4 cup (60 mL) cornstarch

Maple whipped cream

  • 1/2 cup (125 mL) whipping cream
  • 1 tbsp (15 mL) maple syrup

Cornbread

  • 1-1/3 cups (325 mL) cornmeal
  • 2/3 cup (150 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 cup (125 mL) cold butter, cubed
  • 2 eggs
  • 1/3 cup (75 mL) buttermilk
  • Pinch of salt, ground ginger and cinnamon

Steps

Peaches

  1. Preheat oven to 400°F (200°C). Heat 10-inch (25 cm) cast-iron skillet over medium heat; add butter and brown sugar. Cook for 3 to 5 minutes until sugar melts and bubbles begin to form. Stir in peaches, lemon juice and cinnamon.
  2. Mix cornstarch with 2 tbsp (30 mL) water. Stir into mixture in pan; cook 8 to 10 minutes or until thickened.

Maple Whipped Cream

  1. Whip cream until stiff peaks form; whisk in maple syrup. Cover and refrigerate for one to two hours. Serve with cornbread

Cornbread

  1. Meanwhile, in a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, ginger and cinnamon until well blended. Using a pastry cutter or two knives, cut in butter until lumpy mixture.
  2. In a separate bowl, whisk together eggs and buttermilk; stir into dry ingredients until mixture is moistened. On the work surface, place dough between two sheets of parchment paper; roll out to 10-inch (25 cm) circle. Remove the top sheet of parchment paper; invert the rolled-out dough onto peaches.
  3. Bake 20 to 22 minutes, or until golden brown and cornbread springs back when lightly pressed in the center. Place on a wire rack. Cool completely or serve warm.

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