Peachy Keen Cornbread Muffins

When I think about my Southern roots, I think a lot about food. I’m from Louisiana so things like gumbo, jumbalaya, beignets, and sweet potatoes come to first to mind. But when I think of my family spread out over the rest of the South I think of Georgia peaches, smoked brisket, and cornbread. In short, I think of BBQ and picnic foods.

So when I found myself with an overabundance of peaches in my kitchen, I knew exactly what to do. Macerated peaches make the perfect companion to my favorite gluten free cornbread muffins.

Now, without any further ado, here are my…

Peachy Keen Cornbread Muffins

cornbread prep

For the cornbread

1 3/4 cups Bob’s Red Mill Gluten Free All-Purpose Flour

1 cup cornmeal (I used Bob’s Red Mill for this as well)

2 tsp baking powder

1/4 tsp baking soda

1/4 cup sugar

3/4 tsp salt

1 1/4 cups milk

1/2 cup butter, melted and cooled

1 large egg

For the topping

2 ripe peaches

1/2cup brown sugar

1 tsp cinnamon

Slice the peaches and combine with brown sugar and cinnamon in a medium bowl, or really just any container that can hold the mixture. Make sure to stir everything so that the peaches are coated in sugar and cinnamon. Put the whole thing in the refrigerator and let it sit for about 30 minutes. The sugar will draw the juices out of the peach slices and make a decadent syrup.

Meanwhile, preheat the oven to 375 and prepare your muffin tin. This means either greasing the pan, or preparing your muffin cups. I use silicone baking cups as they require no greasing and muffins never seem to stick to them.

Whisk together all the dry ingredients in a medium bowl (that’s the flour, cornmeal, sugar, baking powder, baking soda, and salt).

Now stir in your wet ingredients one at a time. I usually put the egg in first, then the milk, and then the butter, but the order doesn’t really matter. Stir until everything is combined. It’s ok if your batter is a little bit lumpy, just make sure you work out any major clumps.

cornbread pan

Spoon the batter into your muffin tin, filling each cup about 3/4 of the way. Top with two peach slices and a little drizzle of the peach syrup. Bake for 20-25 minutes, until the edges of your muffins turn a nice golden brown. Remove from oven and let cool for at least 5 minutes before serving.

eat da cornbread

These muffins make a great breakfast treat, a wonderful desert, an awesome side dish… Can you tell how much I LOVE these muffins? Hurry up and make them while peaches are still in season!

Happy Baking!

 

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