Recipe · Peach & Pecan
Peach Pecan Cornbread Cobbler
Brown-sugar peaches spooned over a maple-buttermilk cornbread batter, baked in a butter-slicked, screaming-hot cast iron skillet and finished with salty-sweet candied pecans. Pair with your favorite ice cream for true decadence.
Chef's Notes
- Two ovens, one at a time: the candied pecans bake at 300°F and the cobbler at 375°F, so make the pecans first, then raise the oven temp for the skillet.
- Preheat the skillet empty: the 10" cast iron goes into the oven bare while you work — the butter melts into it right before the batter goes in, not during the peach cook.
- Don't skip cooling the pecans: they'll seem soft coming out of the oven — they crisp as they cool. Chop once fully cooled.
- Generous by design: this fills a 10" skillet close to the top. Bake it on a sheet tray to catch any bubble-over.
- Get really wild: save some of the peach cooking juices and spoon them over your scoop of ice cream.
Ingredients
Candied Pecans
- 107 g light brown sugar
- 50 g granulated sugar
- 1 tsp cinnamon
- ¼ tsp ground cardamom
- 1 large egg white
- ½ tbsp pure vanilla extract
- ½ tsp maple syrup
- 226 g pecan halves
- 1 tbsp sea salt flakes
Peach Filling
- 770 g quartered peaches, skin on (about 5-6 small peaches)
- 160 g light brown sugar
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
For the Hot Skillet
- 8 tbsp (1 stick) unsalted butter, sliced
Cornbread Batter
- 175 g cornmeal
- 175 g all-purpose flour
- 21 g cornstarch
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 158 g browned butter (start with ~180g raw butter, measure 158g after browning)
- 94 g dark brown sugar
- 42 g maple syrup
- 1 large egg
- 336 g buttermilk, room temperature
Method
- Preheat oven to 300°F. Line a sheet tray with parchment for the pecans.
- Whisk the egg white, vanilla, and maple syrup until frothy. Toss in the light brown sugar, granulated sugar, cinnamon, and cardamom until dissolved, then fold in the pecan halves to coat. Spread on the lined tray and sprinkle with sea salt flakes. Bake 15-20 minutes total, pulling the tray out every 5 minutes to stir, until dry-looking and toasted. Cool completely, then roughly chop.
- Once the pecans are out, raise the oven to 375°F and place the empty 10" cast iron skillet inside to preheat.
- In a saucepan over medium heat, combine the peaches, light brown sugar, cinnamon, nutmeg, and cloves. Cook, stirring occasionally, until the juices release and it starts to bubble, about 8-9 minutes.
- Brown the butter in a light-colored saucepan over medium heat, swirling often, until it foams, then turns golden and smells nutty with brown flecks on the bottom, 5-7 minutes. Pour into a heatproof bowl, scraping in the browned bits, and let cool slightly.
- Whisk together the cornmeal, flour, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, whisk the browned butter, dark brown sugar, maple syrup, egg, and buttermilk until combined.
- Fold the wet ingredients into the dry until just combined.
- Carefully pull the hot skillet from the oven, add the 8 tbsp butter, and swirl to melt and coat the bottom and sides.
- Spoon the batter evenly into the skillet, then spoon the cooked peach filling over the top.
- Bake at 375°F for 35-40 minutes, until golden and set.
- Top with the roughly chopped candied pecans and let rest at least 15 minutes before serving.
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