Peach Cornbread Cake with Brown Sugar Glaze

Peach Cornbread Cake with Brown Sugar Glaze
  • Difficulty: Intermediate
  • Time:

    Ingredients Print Recipe

  • 1/2 cup cornmeal
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 tablespoon honey
  • 1 cup fat-free milk
  • 1/3 cup canola oil
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted, plus 1 tablespoon for glaze
  • 3 very ripe peaches
  • 1 cup brown sugar
  • 1 tsp cinnamon


1. Preheat oven to 350� and prepare a round 9" pan with cooking spray.

2. Quarter two of the peaches and cut into thin slices. Layer the peach slices in a fan shape on the bottom of the pan, covering the surface all the way around.

3. Mix the first five ingredients until well combined and set aside. Using a mixer, combine honey, milk, oil, eggs, and butter. Dice the remaining peach into small chunks and stir into the wet mixture.

4. Pour wet ingredients into the dry and stir until just combined. Pour batter evenly into the pan, covering the peaches and smoothing the mixture as needed.

5. Bake for 40 minutes until golden brown and cooked through.

To make glaze: Heat 1 tablespoon of butter, brown sugar and cinnamon on medium high heat just to a boil. Drizzle over cake.

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