Peaches 'N' Cornbread, Shortcake Style Recipe
Ingredients
3/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup yellow cornmeal
3/4 cup firmly packed light brown sugar
1 egg, well beaten
1/2 cup buttermilk
1/3 cup dairy sour cream
Peach Butter Elegant
Sweetened fresh peach slices
Directions
Combine the flour, baking soda, salt, cornmeal, and brown sugar in a bowl; set aside.
Beat the egg, buttermilk, and sour cream together until well blended.
Make a well in center of dry ingredients and add liquid all at one time.
Stir until just smooth (do not overmix).
Turn into a greased (bottom only) 11x7x1 1/2-inch pan and spread batter evenly to corners and sides of pan.
Bake at 425°F about 20 minutes, or until a cake tester or wooden pick inserted in center comes out clean.
While still warm, cut cornbread into serving-sized pieces, remove from pan.
and split into two layers.
Spread Peach Butter Elegant generously between layers.
Top with peach slices.
Beat the egg, buttermilk, and sour cream together until well blended.
Make a well in center of dry ingredients and add liquid all at one time.
Stir until just smooth (do not overmix).
Turn into a greased (bottom only) 11x7x1 1/2-inch pan and spread batter evenly to corners and sides of pan.
Bake at 425°F about 20 minutes, or until a cake tester or wooden pick inserted in center comes out clean.
While still warm, cut cornbread into serving-sized pieces, remove from pan.
and split into two layers.
Spread Peach Butter Elegant generously between layers.
Top with peach slices.