Rosemary and Honey Corn Skillet Cake with Caramelized Peaches
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Cooking tools:
- Cast iron skillet
- Baking sheet
- Broiler pan
- Cake tester
- Oven
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Oven mitt
- Plate
Ingredients
- 1 cup cornmeal, ground fine
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 teaspoons minced rosemary leaves, divided
- .75 cup honey, divided
- 1 large egg
- 1 cup whole milk
- ½ cup unsalted butter, sliced
- 3 ripe peaches, halved and pitted
- 1 cup lightly sweetned, lightly whippped cream
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