Peach Cornbread Shortcakes

Classic shortcake takes a Southern turn when golden cornbread biscuits replace the usual sweet rounds. Juicy ripe peaches and a hint of fresh basil tuck under softly whipped cream for a warm-weather dessert that feels familiar yet bright.

Serves 6 · 25 min prep · 17 min cook

Estimate for one serving

• 445 cal
• 7g protein
• 58g carbs
• 21g fat
• 5g fiber

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Ingredients

• 1 cup all-purpose flour
• 1 cup fine yellow cornmeal
• 1/3 cup plus 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 6 tbsp cubed cold unsalted butter
• 3/4 cup buttermilk
• 1 large egg
• 4 cups sliced ripe peaches
• 2 tbsp thinly sliced fresh basil leaves
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 tbsp honey

Instructions

1. 1Heat the oven to 400°F and line a baking sheet with parchment paper.
2. 2In a large bowl whisk together the flour, cornmeal, the larger measure of granulated sugar, baking powder, and salt until evenly combined.
3. 3Cut in the cold butter with a pastry blender or fingertips until the mixture looks like coarse crumbs with some pea-size bits remaining.
4. 4Whisk the buttermilk and egg together, pour into the dry ingredients, and stir just until a soft, slightly sticky dough forms; do not overmix.
5. 5Drop six equal mounds of dough onto the prepared sheet, spacing them a few inches apart, and gently pat the tops so they bake into rustic rounds about 2 1/2 inches wide.
6. 6Bake 14 to 17 minutes until the shortcakes are golden on the edges, firm to the touch, and a toothpick inserted in the center comes out clean. Cool on a rack 10 minutes.
7. 7Meanwhile toss the sliced peaches with the remaining granulated sugar, honey, and most of the sliced basil; let the mixture macerate so juices collect.
8. 8Whip the cold heavy cream with powdered sugar and vanilla to soft-medium peaks; keep chilled until assembly.
9. 9Split each warm cornbread shortcake horizontally with a serrated knife. Spoon juicy peaches and their syrup over the bottoms, add a generous dollop of whipped cream, and cap with the tops.
10. 10Finish with a final basil chiffonade and any remaining peach juices; serve at once while the shortcakes are still slightly warm and the cream is cool.