Cornbread Peach Cobbler with Molasses

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Easy cornbread peach cobbler combines molasses-tossed peaches with a biscuit topping in a satisfying dessert that suits summer.

Easy cornbread peach cobbler combines molasses-tossed peaches with a biscuit topping in a satisfying dessert that suits summer.

This is just the thing for summer vacation — an easy dessert that tastes like summer, with just a hint of fall.

Cornmeal is perfect with peaches, and since peaches don’t need much extra sweet, molasses is just the thing, plus it adds a flavor that complements everything.

Easy cornbread peach cobbler combines molasses-tossed peaches with a biscuit topping in a satisfying dessert that suits summer.

I made this easy cornmeal peach cobbler in a simple little cottage that only had two burners and a toaster oven. It goes to show that you don’t need a full kitchen to make great food.

The drop-biscuit topping is quick to mix up and the peaches are tossed only with molasses and a little cornstarch to help thicken the juices.

Serve warm with ice cream or whipped cream. Leftovers are great for breakfast.

Tips:

  • If you don’t have buttermilk you can use milk with a tablespoon of yogurt (flavoured or not).
  • You might notice that I didn’t peel the peaches. There is no need in this dessert, just scrub them first.

Cornbread Peach Cobbler Recipe

Ingredients:

  • 5-7 peaches, pitted and sliced into 8 wedges each
  • ½ Tbsp. cornstarch
  • ¼ cup Crosby’s Fancy Molasses
  • 1 Tbsp. butter
  • ¾ cup flour
  • ¼ cup fine cornmeal (corn flour)
  • 3 Tbsp. brown sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 3 Tbsp. cold butter
  • ½ cup buttermilk*

Instructions:

  1. Preheat oven to 425 F
  2. Toss the peaches with the cornstarch and molasses and spread in a 9”x9” glass baking dish. Top with butter.
  3. Place dish in the oven while you prepare the topping (about 10 minutes)
  4. Whisk together the flour, cornmeal, brown sugar, baking powder and salt. Cut in the cold butter until pea sized. Pour in the buttermilk and stir until just combined.
  5. Remove peaches from the oven and spoon batter by spoonful on top of the peaches in a patchy sort of way (6-8 dollops of batter).
  6. Bake for 25-30 minutes, until golden and bubbling.

*If you don’t have buttermilk use 7 Tbsp. milk with 1 Tbsp. of yogurt (flavoured or not).

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