Sweet Cornbread Peach Cobbler
Shannon stepped up to the chuck wagon for this cobbler cook-off with an idea that sounded pretty good to me: cover a pan of spiced peaches with sweet cornbread batter.
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If y'all watched the video (it's at the bottom of this page if you didn't), you'll see that Shannon didn't love the way her first cobbler turned out. She re-made it and the second recipe was a winner. This recipe page has the winning recipe. If you want to make the first cobbler, reduce the amount of milk you add to the cornbread mix.
Fix Up The Peaches
Start by preparing the fresh peaches. Remove the pits and slice the fruit into bite-sized pieces. Melt the butter in a pot, add the peaches, and stir in the white sugar, brown sugar, cinnamon, and nutmeg.
Let the peaches cook until they begin to soften and release their juices. You do not want to cook them until they fall apart. They still need enough texture to hold up while the cobbler bakes. When you remove the mixture from heat, add the vanilla.
For the topping, follow the directions on the box - but add 1/3 cup of white sugar. Stir just until the dry mix is incorporated. Overmixing cornbread batter can make the finished topping tough.
Put the cobbler in the oven and bake about 25 minutes. The cobbler is ready when the cornbread topping is golden brown and cooked through in the center. Let it rest briefly before serving so the peach filling can thicken.
Drizzle some honey on top, if you wish. Serve it warm with a big scoop of vanilla ice cream. You get sweet peaches, warm cinnamon and nutmeg, and cornbread soaking up all that buttery peach juice.
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