Cornbread , Peaches , Bourbon , Whipped Cream
Best for: A Southern summer dessert after the main course leaves the grill.
Tender cornbread rounds get a buttery toasted edge on the grill. Warm peaches and lightly sweetened whipped cream turn them into a backyard version of shortcake.
Grill: Direct medium heat, 350–375°F; oven at 400°F for the cornbread. Equipment: Six-cup jumbo muffin pan, mixing bowls, whisk or mixer, grill-safe skillet, wide spatula.
Ingredients
Cooling: 30 minutes. Total: 85 minutes.
Cornbread rounds
- ¾ cup fine yellow cornmeal
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 large egg
- ¾ cup whole milk
- ¼ cup melted unsalted butter, cooled slightly
- 1 teaspoon neutral oil, for the pan
- 1 tablespoon melted unsalted butter, for grilling
Peaches and cream
- 4 medium ripe but firm peaches, pitted and sliced into ½-inch wedges
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons bourbon, or apple juice for an alcohol-free version
- 1 teaspoon lemon juice
- ½ cup cold heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Directions
Heat the oven to 400°F and grease the jumbo muffin pan with the teaspoon of oil. Whisk cornmeal, flour, granulated sugar, baking powder, and salt in a bowl.
In another bowl whisk egg, milk, and the ¼ cup melted butter. Stir into the dry mixture just until combined. Divide among 6 jumbo muffin wells and bake for 16–20 minutes, until a toothpick inserted in the centers comes out clean. Cool in the pan for 5 minutes, then on a rack for another 25 minutes.
Preheat the grill to medium. Whip cream with powdered sugar and vanilla to soft peaks; refrigerate. Split the cooled cornbread rounds horizontally and brush the cut sides with the tablespoon of melted butter.
Melt the 2 tablespoons butter in a grill-safe skillet. Add peaches and brown sugar and cook for 4–5 minutes, stirring gently. Move the skillet to a heatproof surface away from flames before adding the measured bourbon or apple juice and lemon juice. Do not pour from the bottle over the grill or ignite the mixture. Return the skillet to the grill and simmer for 2–3 minutes, until peaches soften. Bourbon will not become completely alcohol-free in this short cooking time.
Grill cornbread cut-side down for 1–2 minutes until lightly toasted, lifting gently with a wide spatula.
Put a bottom round on each plate, spoon on warm peaches and a little syrup, add whipped cream, and finish with the top round. Serve immediately.
Grilling tip: Bake the cornbread earlier in the day so it has time to cool and firm up. Warm, freshly baked rounds are more likely to crumble when split.
