Brown-Butter Cornmeal Cake with Fresh Peach Compote

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 1/2 cup plus 2 tbsp unsalted butter
• 3/4 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 3 ripe peaches
• 3 tbsp light brown sugar
• 1 tsp lemon juice
• 1/8 tsp pinch ground ginger

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron or oven-safe skillet on the stove.
2. 2Melt the half-cup of butter in the skillet over medium heat; continue cooking, swirling, until the milk solids turn deep golden brown and smell nutty, 4 to 6 minutes. Pour the brown butter into a mixing bowl and let cool 5 minutes; do not wipe the skillet.
3. 3In a second bowl whisk cornmeal, flour, granulated sugar, baking powder, and salt.
4. 4Whisk eggs, milk, and vanilla into the cooled brown butter until smooth.
5. 5Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine.
6. 6Scrape the batter into the still-warm skillet (the residual butter film prevents sticking) and smooth the top.
7. 7Bake 22 to 26 minutes until the edges are golden, the center springs back, and a toothpick comes out clean.
8. 8While the cake bakes, dice the peaches and cook them in a small saucepan with the remaining butter, brown sugar, lemon juice, and ginger over medium heat until syrupy and just softened, 6 to 8 minutes.
9. 9Cool the cake in the skillet 10 minutes, then slice into six wedges and spoon warm peach compote over each serving. The cornmeal crumb stays pleasantly gritty against the juicy fruit.