Upside-Down Peach Cornbread Cake

Upside-Down Peach Cornbread Cake

Southern cornbread meets sweet peaches to make my Upside-Down Peach Cornbread Cake 😍

  • Prep Time35 min
  • Total Time1 hr 50 min
  • Yield8 - 10 Servings
  • Cooking Method
    • Boiling
    • Refrigeration

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 fresh peaches, pitted and sliced 1/2-inch thick, or 3 cups frozen peaches, thawed
  • 1 cup finely ground yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature

Method

For the pimento cheese:

1

Preheat the oven to 350 degrees F.

2

Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.

3

Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.

4

Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.

5

Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.

Comments (15)

  • My mom and I love your show and your food is soooo delicious i sure wish you lived closer and I was your neighbor bc I would definitely want to get to know you. You are a delight to watch can’t wait for your new cook book I’m trying to find your other cook books too have a blessed day

    Robin Cole
    Reply
  • I can’t wait to make this recipe. Thank you! ❤️

    Jacqueline Smith
    Reply
  • Agree with previous comment. Wife and I both love your show and because we have our own peach tree, plan on trying the peach cornbread. I (we) love Carolina low country and Charleston. Looking forward to watching you Sunday – 2 of your Florida Fans

    Charles Schopf
    Reply
  • M’s. Brown I love your show. You are such an inspiration to all who love to cook. I am a number one fan of yours and a cook from the Deep South, of Louisiana. What a blessing it would be to meet you. Keep doing what you do best, the love of cooking, inspiring others to follow their passion and enjoying family.

    Abbie
    Reply
  • Ms. Brown where do I buy those wonderful metal measuring cups you use?
    p.s thank you for your wonderful show and making Cooking so delicious. Take good care of yourself

    Monica
    Reply
  • Dear Miss Brown (Kardea),
    My husband and I absolutely love your show! He’s the cook in our household (I’m on clean-up duty) and he’s successfully attempted a few of your recipes. Next on the list? Your recipe for the upside down peach cornbread cake. Let me also say we’re so happy that you highlight the African American history of Edisto Island and the SC Low Country. Your cooking show is the only one we watch on a regular basis and we value learning about our history through your show. Thank you for all you do and sharing your talent. Keep on keepin’ on Miss Bown!!

    Jacquie Jackson
    Reply
  • I enjoy your show So much you’re so gracious I enjoyed watching you prepare your meals and talk about your family. Love your family and love when you talk about your family. Thank you for you🙂

    Emma T
    Reply
  • Is the inclusion of the words “For the Pimento Cheese:” under the word “Method” right before the recipe begins, an error or are we meant to add some sort of Pimento Cheese to the Peach Upside-down Cornbread Cake? I’m not trying to be funny. I’m serious because didn’t want to miss something that would only add to the experience. lol – I can know how really strange foods can pair really well together but just wasn’t sure about combining the Peach’s with the Pimento Cheese. 🤷 #DeliciousMissBrown 🤎🤎🤎

    Kitty Mathieson
    Reply
  • I was wondering if it was an error or did it pertain to your Delicious Upside-Down Peach Cornbread recipe? Right under the word “Method” there is this: “For the pimento cheese:”
    Is that part of the recipe and I’m just not getting it?Not trying to be silly, just didn’t want to miss something that should accompany the cornbread! My grandma did all sorts of crazy
    things with her recipes and I don’t judge because it was always so yummy. I read the recipe because I’m going to make it, but could not find anywhere “Pimento Cheese” was used?
    But hey, it sounded like an interesting combination! #PimentoCheese #LandscapeChick #KittyMathieson 😉

    Kitty Mathieson
    Reply
  • I love your show! I’m interested in your pickled onions recipe. Thanks.

    Sandy Sutton
    Reply
  • Hi Ms. Brown,
    I just love your show and your style of cooking. ( I love Soul- Food) I will be in Sullivan, SC Next year. I would like to find a private chef. I wished I could hire you. Are could you recommend someone.

    Teer Butler
    Reply
  • GOING TO TRY THIS PEACH RECIPE Cake looks delicious!! WHERE CAN I FIND THE RECIPE FOR THE ESPRESSO BROWNIES ON SUNDAYS EPISODE. MISS BROWN MADE CHICKEN/WAFFLE, FRIED GREEEN TOMATOES AND BROWNIES. THANKS

    Dawn Finch
    Reply
  • I’m confused but something in the recipe for the cornbread peach cake. Why does it say:

    Method:
    For the pimento cheese

    ?

    Kathi
    Reply
  • I just love your show and recipes!
    I know fresh is best, but could I used drained canned peaches in a pinch?
    Thanks!

    Pam Scott
    Reply
  • Hi Kardea – (or Miss Brown – I love that),
    I just want to tell you that I watch Food Network all the time and you have become my favorite chef. I love to watch your show and I love to see you on the baking championship and other shows too. Today you had a house warming meal and I wanted to be there so badly. I’m going to try that peach upside down cornbread cake. You have such a wonderful attitude, not to mention your recipes. Keep on doing what you do best – cook and entertain.

    Love you!

    Linda Eminizer
    Reply

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