Hot honey peach cornbread recipe | Sainsbury`s Magazine
The classic Southern staple gets a sweet makeover with seasonal peaches, chilli-spiked honey and a good scoop of ice cream. Our peach upside-down cornbread recipe makes a delicious summer dessert
Ingredients
- 120g butter, plus extra to grease
- 230ml milk
- 2 tbsp cider or white wine vinegar
- 150g cornmeal or polenta
- 125g clear honey (we like Odysea Greek Pine & Fir Tree Raw Honey)
- 1 tsp chilli flakes
- 2 large peaches, or 3 small
- 1 medium egg
- 200g caster sugar
- 120g self-raising flour
- vanilla ice cream, to serve
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