Brown-Butter Peach & Cornmeal Breakfast Skillet with Yogurt

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 4 medium ripe peaches
• 3/4 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup buttermilk
• 1 large egg
• 6 tbsp unsalted butter
• 3 tbsp brown sugar
• 1 tsp vanilla extract
• 1 cup plain Greek yogurt
• 2 tbsp honey
• 1/4 cup fresh basil leaves

Instructions

1. 1Preheat the oven to 375°F. Slice the peaches into 1/2-inch wedges, discarding pits, and set aside.
2. 2In a medium bowl whisk together the cornmeal, flour, baking powder, and salt until evenly mixed.
3. 3In a separate bowl whisk the buttermilk, egg, and vanilla until smooth.
4. 4Place a 10-inch oven-safe skillet over medium heat. Add the butter and cook 3 to 4 minutes, swirling often, until the milk solids turn deep golden brown and smell nutty. Immediately pour two-thirds of the brown butter into the wet ingredients and whisk to combine; leave the rest in the skillet.
5. 5Stir the wet mixture into the dry ingredients just until a thick batter forms; a few lumps are fine. Do not overmix.
6. 6Sprinkle the brown sugar evenly over the remaining brown butter in the hot skillet. Arrange the peach wedges in a single layer and let them sizzle 1 minute so the sugar begins to caramelize.
7. 7Pour the batter gently over the peaches, spreading it to the edges with a spatula. Transfer the skillet to the oven.
8. 8Bake 16 to 18 minutes until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out with only a few moist crumbs.
9. 9Remove from the oven and let the skillet rest 5 minutes so the peaches settle. Run a knife the edge if needed.
10. 10Scoop portions into bowls, top each with a generous spoonful of Greek yogurt, a drizzle of honey, and torn basil. Serve warm.