Hot honey peach cornbread
Serves: 8-10
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Hot honey peach cornbread
The classic Southern staple gets a sweet makeover with seasonal peaches, chilli-spiked honey and a good scoop of ice cream
Serves: 8-10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
425Kcal
Fat
15gr
Saturates
9gr
Carbs
65gr
Sugars
40gr
Fibre
2gr
Protein
6gr
Salt
0.5gr
Yinka Ogunbiyi
Chef and recipe developer Yinka Ogunbiyi has a passion for barbecue technology and is studying for a joint MBA and master’s in biomechanical engineering at Harvard University
See more of Yinka Ogunbiyi’s recipes
Yinka Ogunbiyi
Chef and recipe developer Yinka Ogunbiyi has a passion for barbecue technology and is studying for a joint MBA and master’s in biomechanical engineering at Harvard University
See more of Yinka Ogunbiyi’s recipes
Ingredients
- 120g butter, plus extra to grease
- 230ml milk
- 2 tbsp cider or white wine vinegar
- 150g cornmeal or polenta
- 125g clear honey (we like Odysea Greek Pine & Fir Tree Raw Honey)
- 1 tsp chilli flakes
- 2 large peaches, or 3 small
- 1 medium egg
- 200g caster sugar
- 120g self-raising flour
- vanilla ice cream, to serve
Step by step
Get ahead
Best on the day of baking, although leftovers keep for 2-3 days in an airtight container; warm gently before eating.
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a saucepan over a low heat, and then set aside to cool. Butter a 20cm springform cake tin and line the base with baking paper.
- In a large bowl, combine the milk, 1 tablespoon of vinegar, the melted butter and cornmeal. Leave to soak.
- Combine the honey, chilli flakes, and 1 tablespoon of vinegar in a small pan. Heat gently until runny, about 5 minutes.
- Halve and remove the stones from the peaches and cut them into 5mm wedges. Arrange in the bottom of the cake tin, either in concentric circles or randomly, then pour half of the honey mixture over the peaches.
- Beat the egg into the cornmeal mixture with a wooden spoon. Stir in the sugar, flour and a pinch of salt. Pour the batter over the peaches and level the top.
- Bake on an oven tray for 35-40 minutes or until the top is golden brown and a knife comes out clean when inserted. Set aside for 10 minutes. Run a knife around the sides of the tin to free the cornbread and then invert onto a plate. Peel off the lining paper and drizzle the remaining honey mixture on top. Serve the cornbread warm with ice cream.
