Cornbread with Peaches and Sweetened Buttermilk | Peaches Please A few weeks ago I drove down to Miami for the 2014 BlogHer Food Conference. In case you were wondering, it’s a bit of a haul from Atlanta to Miami. This was my first time at any of the BlogHer conferences and I had a really good time. blogherfood-1936 For those of your who might wonder what goes on at a food blogger conference, let me take a minute to briefly tell you about it. blogherfood-2034 The conference brought together food bloggers from all over the country (and probably some from outside of the US as well) and featured speakers and breakout sessions on topics ranging from how to deal with the press, next moves in a food career and how to utilize social media, to working with PR firms and brands and “Pie, More Pie and Pictures of Pie” with Kelly Jaggers of Evil Shenanigans. blogherfood-2109 The conference keynote speaker was none other than talented, hilarious, down to earth (but still a little zany) David Lebovitz. I’ve seen him speak at two different conferences and he’s been incredibly engaging, open and honest both times. I think he’s just great. Also, his book on ice cream is pretty much my ice cream bible and he just put out a new book called My Paris Kitchen, which I’ve purchased but haven’t had a chance to use yet due to all my crazy travel of late.blogherfood-1975 Of course there were a lot of great brands there, such as KitchenAid, Baileys, Stonyfield, Applegate and Kerrygold. Julie and Theresa, the reps from the r&d department of Hewlett-Packard, were there talking to bloggers and brainstorming about ways HP could work with the blogger community. They are also just amazing people. blogherfood-1992 But one of my favorite parts of the conference was catching up with blogger friends. The first day I sneaked off to the Wynwood Arts District with Crystal from Mrs. Happy Homemaker and Jessica from Savory Experiments to have lunch. yardbird-2278 Then, on the second day, we went off again in search of deliciousness, this time including Christine from Cook the Story and Liz from A Nut in a Nutshell in our number. We ended up at Yardbird, a southern-themed restaurant with absolutely banging fried chicken. yardbird-2279 But aside from the chicken, I absolutely fell in love with their cornbread in a jar dessert. Sweetened cornbread in a pond of sweetened buttermilk, drizzled all over with sorghum and tucked into the jar with strawberries. It was slightly sweet and just divine. So clearly I had to come home and make my own version. Cornbread with Peaches and Sweetened Buttermilk | Peaches Please I didn’t have a recipe to work off of, so I came up with a slightly sweetened cornbread and decided to use peaches in lieu of strawberries and honey rather than sorghum. And then I added some Maker’s Mark Bourbon, because well, I like bourbon. Cornbread with Peaches and Sweetened Buttermilk | Peaches Please To top everything off, I garnished the dessert with a sprig of basil, the scent and taste of which just brings everything together for me. And it’s delicious.

Cornbread with Peaches and Sweetened Buttermilk
Prep time
Cook time
Total time
A lightly sweetened dessert of cornbread, peaches, buttermilk and just a splash of bourbon. Inspired by Yardbird's cornbread in a jar.
Recipe By:
Recipe Type: Dessert
Cuisine: Southern
Serves: 8
  • Cornbread
  • ¾ C Cornmeal
  • ¾ C Corn Flour
  • ½ C Flour
  • ¼ C Raw, Demerara or Turbinado Sugar
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 C Buttermilk, room temperature
  • ¼ C Honey
  • 2 Eggs, large and room temperature
  • ½ C Butter, melted
  • Buttermilk
  • 2 Tbsp Honey
  • 2 Tbsp Water
  • 1 C Buttermilk
  • 1 Tbsp Bourbon
  • To Serve
  • Peaches, peeled and sliced
  • Honey
  • Basil Sprigs
  1. Cornbread
  2. Set a cast iron skillet in a cold oven and then preheat the oven to 350 degrees F.
  3. Whisk together the cornmeal, corn flour, flour, sugar, baking soda and salt.
  4. In a separate bowl or measuring glass, whisk together the buttermilk, honey and eggs.
  5. Stir the wet ingredients into the dry ingredients until everything has been evenly moistened, and then stir in all but 2 Tbsp of the melted butter.
  6. Ad the remaining butter to the hot pan in the oven and give it a moment to heat up. Then CAREFULLY remove the cast iron pan from the oven and pour the cornbread batter into it.
  7. Return the pan to the oven and bake for approximately 35 minutes - until cornbread is browned and cooked through. It may take a little more or less time depending on your oven and the will of the baking gods.
  8. When finished baking, remove the pan from the oven and set it aside to cool for at least 20 minutes before turning it out of the pan.
  9. Buttermilk
  10. Combine the honey and water in a little pot over the stove and bring to a boil or about 1 minute. Remove the now syrupy liquid from the stove and let cool.
  11. Stir the honey syrup and the bourbon into the buttermilk. Feel free to add more honey or bourbon as you see fit.
  12. To Serve
  13. Cut squares or wedges of cornbread and top them with sliced peaches. Drizzle honey over top of the peaches and cornbread, followed by a generous pour of the sweetened buttermilk. Garnish the dish with a sprig of garlic and serve with a jug of extra buttermilk for further drizzling.
Making the honey syrup before adding the honey to the buttermilk helps distribute the otherwise stubborn honey.
Cornbread with Peaches and Sweetened Buttermilk | Peaches Please   Cornbread with Peaches and Sweetened Buttermilk | Peaches Please