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Cornmeal Peach Cobbler

Crumbly cornmeal shortcakes baked over juicy summer peaches. This oldie-but-goodie is not to be missed!

Serves 8
Ready in 65 mins
Prep time 15 mins
Cooking time 50 mins
323 calories per serving


> 8 cups sliced peaches or 2 (16 oz pkgs) frozen peach slices
> 1/3 cup sugar
> 2 tbsp cornstarch
> 2 tbsp lemon juice
> ¾ cup yellow cornmeal
> ¾ cup flour
> 2 tsp baking powder
> 3 tbsp packed brown sugar
> ¼ tsp cinnamon
> ½ cup cold butter, cut into small pieces
> 1 cup low-fat buttermilk


Preheat oven to 375°F. Toss together the peaches with sugar, cornstarch and lemon. Lightly spray or grease a 9x9 pan or 10-inch cast iron skillet. Pour peaches into greased pan.
Add the cornmeal, flour, baking powder, brown sugar and cinnamon to a food processor. Pulse until well blended. Add the cold butter. Pulse, for 1–2 seconds at a time, until the butter and flour form small, pea-like crumbles. Add the buttermilk, and pulse until combined.
Place heaping tablespoon-dollops of cornmeal batter on top of the peaches, leaving some space between them, until all batter is gone. Bake for 45–50 minutes, or until top is lightly browned and edges are bubbling.

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