Skillet
Skillet Peach and Corn Spoonbread
A late-summer pan that sets like a soft pudding. Peaches stay in juicy pieces and the corn is folded in late so the kernels stay snappy.
Allergens: Contains milk and egg. Cornmeal is naturally wheat-free, but check the bag for gluten cross-contact if you avoid wheat.
Ingredients
- 2 cups fresh corn kernels (from about 3 ears)
- 2 ripe peaches, pitted and cut into 1/2-inch pieces (about 2 cups)
- 1 cup fine cornmeal
- 1 cup whole milk
- 3 large eggs, separated
- 3 tablespoons unsalted butter, plus 1 tablespoon for the skillet
- 2 tablespoons honey
- 1 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Method
- Heat the oven to 375°F with a rack in the middle. Put 1 tablespoon butter in a 10-inch cast-iron skillet and set the skillet in the oven while you mix, so the pan is hot and the butter melts without burning.
- Warm the milk with the remaining 3 tablespoons butter in a saucepan until the butter melts. Take it off the heat. Whisk in the cornmeal, honey, baking powder, salt, and pepper until the mixture looks like thick porridge.
- Beat the egg yolks into the warm porridge one at a time. Stir in the corn kernels and peach pieces. Leave a handful of peach pieces out if you want them on top for color.
- Whip the egg whites to soft peaks. Fold them into the batter in two additions so the batter stays airy. Do not stir it smooth; a few white streaks are fine.
- Pull the hot skillet out, swirl the melted butter, and scrape the batter in. Scatter the reserved peach pieces over the top. Bake 32 to 35 minutes, until the rim is deep gold and the center still wobbles slightly when the pan is nudged.
- Rest the skillet on a board for 10 minutes. The center firms as it cools. Cut wedges with a thin knife and serve from the pan.
Storage
Cover leftovers in the skillet or move them to a lidded box. They keep in the refrigerator for two days. Rewarm slices in a 325°F oven for 8 minutes so the top crisps again.
Kitchen notes
Spoonbread is closer to a soufflé than to a slice of cornbread. If your peaches are very juicy, pat the pieces dry on a towel so the batter does not puddle. Frozen corn works in a pinch; thaw it and drain it well before it joins the porridge.
This plate is meant for a weeknight when the fruit bowl is getting soft. It sits happily next to a green salad and leftover roast chicken, or on its own with a spoon. The honey is there for roundness, not for a dessert finish, so do not double it unless you actually want a sweet course.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.