PEACH CORNBREAD SKILLET COBBLER
This cobbler is packed with sweet peaches and features a delicious, crumbly cornbread crust. It's then finished off with a dollop sweet cinnamon whipped cream!
Provided by Ashley
Categories Dessert
Time 55m
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F. Toss together the peaches with sugar, cornstarch and lemon. Melt two tablespoons of butter in a 10 inch cast iron skillet by placing skillet in the oven for a couple of minutes.
- In a large bowl, combine the cornmeal, flour, baking powder, brown sugar, salt and cinnamon.
- Add the egg, melted butter and vanilla extract, stirring until dry ingredients are moistened. Add buttermilk, a little at a time until batter is wet but thick. You want a thicker texture than regular cornbread batter.
- Transfer peaches to hot skillet and ladle dollops of cornmeal batter on top of the peaches, leaving some space between them, until all batter is gone. Bake for 45-50 minutes, or until top is lightly browned and edges are bubbling.
- While cobbler is baking, beat together heavy cream, powdered sugar, cinnamon and vanilla extract with an electric hand mixer until stiff peaks form.
- Serve cobbler warm with a dollop of cinnamon whipped cream.
Nutrition Facts : ServingSize 1 serving, Calories 407 kcal
PEACH-BLACKBERRY COBBLER WITH ALMOND-BUTTERMILK BISCUIT TOPPING AND ALMOND WHIPPED CREAM
Provided by Damaris Phillips
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips).
- For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish.
- For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping.
- Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar.
- Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving.
- Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds.
- Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream.
CORNBREAD MUFFINS WITH WHIPPED SWEET CORN
These hearty, vegan cornbread muffins from Bryant Terry are served with whipped sweet corn and homemade pepper jelly.
Provided by Bryant Terry
Categories Muffin Bake Corn Vegan Vegetarian Breakfast Fourth of July Bread Juneteenth
Yield Makes 9 muffins
Number Of Ingredients 21
Steps:
- Make the muffins: Preheat the oven to 400°F. Generously coat nine wells of a standard muffin tin with coconut oil.
- Put the dates in a small heatproof bowl and cover with boiling water. Let soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor. Add 1 tablespoon of the reserved soaking liquid and process, scraping down the sides and adding more of the reserved soaking liquid if necessary, until mostly creamy but with a few chunks remaining.
- Place the prepared muffin tin in the oven to heat for 5 minutes. Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Whisk until blended.
- Put the flaxseeds and 6 tablespoons water in a medium bowl and whisk until well blended. Whisk in the pureed dates and the coconut oil until smooth. Whisk in the oat milk until well combined. Add the oat milk mixture to the cornmeal mixture and stir until just combined.
- When the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, distributing it evenly among them (they should be a little over three-quarters full).
- Bake until the muffins are golden brown, 16 to 18 minutes. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool a bit more.
- Make the whipped sweet corn: While the muffins are cooling, in a large skillet, melt the butter over medium heat. Add the onion and sauté, stirring often, until soft, 3 to 5 minutes. Add the corn, sugar, and salt and cook, stirring often, until the corn is just tender, about 5 minutes.
- Scrape the contents of the skillet into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to reach the desired consistency. Taste and season with lemon juice, salt, and white pepper. Transfer to a serving bowl. Serve the warm muffins slathered with whipped sweet corn and topped with pepper jelly.
ALMOND CAKE WITH PEACHES AND CREAM
This tender, golden cake, adapted from Lindsey Shere's "Chez Panisse Desserts," walks the line between dense and light, with a fine, moist crumb and deep marzipan flavor that comes from a combination of homemade almond paste and a touch of almond extract. Easily made in a food processor, it's a versatile cake that you can dress up any way you like. Here, it's topped with peaches and cream, but it's just as good with berries, nectarines, plums or poached pears. Or leave it plain for a more restrained dessert or afternoon snack. You can vary the nuts for the paste here, too. Substitute unsalted roasted almonds for a toasty, earthy flavor; hazelnuts for woodsy notes; and pistachios plus a dash of orange blossom water for a heady, floral notes. This cake will keep for up to two days well wrapped at room temperature or five days in the fridge.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
- Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
- Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
- Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
- Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
- Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners' sugar.
- Just before serving, dust the top of the cake with confectioners' sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.
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Almond Peach Cornbread with Whipped Cream Recipes
Almond Peach Cornbread with Whipped Cream Recipes is a delicious and easy-to-make dessert that is perfect for any occasion. This dessert combines the sweetness of peaches with the nuttiness of almonds and the softness of cornbread to create a unique and flavorful dessert that is sure to please everyone.Ingredients
To make the Almond Peach Cornbread with Whipped Cream Recipes, you will need the following ingredients:- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped peaches
- 1/2 cup sliced almonds
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
To make the Almond Peach Cornbread with Whipped Cream Recipes, follow these simple steps:- Preheat your oven to 375°F and grease an 8-inch square baking dish with cooking spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the almond milk, eggs, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add the chopped peaches and sliced almonds to the batter and stir gently.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Meanwhile, in a large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Serve the Almond Peach Cornbread warm or at room temperature with a dollop of whipped cream on top.
Tips
Here are a few tips to help you make the perfect Almond Peach Cornbread with Whipped Cream Recipes:- Be sure to use fresh peaches for the best flavor.
- You can use either sliced almonds or chopped almonds in this recipe.
- To make the whipped cream extra fluffy, chill your mixing bowl and beaters in the fridge for 10-15 minutes before starting.
- Add a pinch of cinnamon or nutmeg to the batter for a warm and cozy flavor.
- You can also try serving the Almond Peach Cornbread with a dollop of vanilla ice cream for an extra sweet treat.
Conclusion
If you are in the mood for something sweet and comforting, give the Almond Peach Cornbread with Whipped Cream Recipes a try. This dessert is easy to make and is perfect for serving to family and friends. So the next time you are looking for an easy and delicious dessert recipe, be sure to try the Almond Peach Cornbread with Whipped Cream Recipes. You won't be disappointed!1. Use high-quality ingredients
When preparing any dish, the quality of the ingredients used is extremely important. This is especially true when making almond peach cornbread with whipped cream. Since this recipe requires minimal ingredients, it’s essential to use high-quality and fresh ingredients to achieve the best taste and texture. Make sure to use fresh peaches, high-quality almond flour, 100% pure cane sugar, fresh cream and unsalted butter to achieve the best results.2. Use a good quality baking dish
The type of baking dish you use can have a significant impact on the outcome of your peach cornbread. Using a high-quality baking dish that is non-stick, sturdy and is the right size for your recipe is essential. A good baking dish will also ensure that your cornbread is evenly baked, and it doesn't stick to the pan. Furthermore, a good baking dish is easy to clean and can be used over and over again.3. Preheat your oven
Preheating your oven is a crucial step in the baking process. This is because it ensures that your oven is at the right temperature for baking. This can prevent overcooking or undercooking your cornbread, making it easier to achieve perfectly baked almond peach cornbread with whipped cream. Before you start preparing your recipe, preheat your oven to the required temperature for 10 to 15 minutes. This will give enough time for your oven to reach the desired temperature.4. Use the right cornmeal
Cornmeal is the base ingredient in cornbread, so it’s important to use the right type of cornmeal. When making almond peach cornbread with whipped cream, using stone-ground cornmeal is recommended. Stone-ground cornmeal contains the germ, bran and endosperm of the corn kernel, and it has a coarse texture. This type of cornmeal ensures that your cornbread is softer and has a more authentic flavour compared to other types of cornmeal.5. Measure your ingredients carefully
The accurate measurement of ingredients is a vital aspect of baking. Having the right proportions of ingredients can make a huge difference in the outcome of your recipe. When making almond peach cornbread with whipped cream, ensure that you measure your ingredients accurately to achieve the perfect texture and taste.Ingredients for Almond Peach Cornbread with Whipped Cream
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
- 1/2 cup almond flour
- 2/3 cup milk
- 2-3 peaches, sliced
- For Whipped Cream:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract