Hot Honey Peach Cornbread

HOT HONEY PEACH CORNBREAD ☀️ obsessed with this cake.

Original recipe and credit goes to

@foodfireandsoul  

Ingredients:

* 3-4 Peaches, cut into ½ cm thick slices

* 1 cup Milk (230 ml)

* 2 tbsp Vinegar e.g. ACV or white wine

* 1 cup Cornmeal or polenta (150g)

* 1 stick Butter, melted (120g )

* 5 tbsp honey (100ml)

* 1 tsp Chilli flakes -

* 1 Large Egg

* 1/2 cup granulated Sugar (reduce if you want it less sweet) 150g (caster)

* 2 tsp baking powder

* 1 cup plain flour (120g ) (or use self raising flour instead of plain)

* Pinch of Salt

🐟 Directions:

1. Heat oven to 395F/200C. Butter a 8x8 cake tin.

2. In a large bowl, combine the milk, 1 tbsp vinegar, butter, and cornmeal. Leave the cornmeal mixture to soak.

3. Combine honey, chilli flakes, and 1 tbsp vinegar in a small saucepan. Heat gently until runny, about 5 minutes.  

4. Remove the pits from the peaches and cut into ½ cm thick slices. Pour half the hot honey in the bottom of the cake tin then arrange the peach slices in a circle on top. don’t do it how i did in the vid lol! put the curvy side of the peach against the curves of the tin

6. Beat the egg into the cornmeal mixture. Stir in the sugar, baking powder (if using) flour, and salt. Pour the batter over the peaches and spread evenly.

7. Bake for around 30 minutes until the top is golden brown and a knife comes out clean when inserted. Use a knife round the sides to free the cornbread, place a plate on top and invert onto the plate. Drizzle the remaining honey mixture on top. Serve the cornbread warm with ice cream.


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Get that Sharp knife, cutting board, large serving bowl,

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