Sweet Corn & Peach Skillet Cake with Brown-Sugar Glaze

Cast-iron skillet cakes carry a Southern kitchen tradition of baking in a hot pan for crisp edges and tender crumb. This summer version folds sweet corn and ripe peaches into a cornmeal batter, finished with a warm brown-sugar glaze.

Serves 6 · 20 min prep · 32 min cook

Estimate for one serving

• 355 cal
• 7g protein
• 48g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup fresh sweet corn kernels
• 2 large ripe peaches
• 1 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup granulated sugar
• 2 large eggs
• 3/4 cup buttermilk
• 1/3 cup plus 1 tbsp melted butter
• 1 tsp vanilla extract
• 3 tbsp light brown sugar
• 2 tbsp heavy cream

Instructions

1. 1Preheat oven to 375°F. Place a 10-inch cast-iron skillet inside to heat while you mix batter.
2. 2Whisk flour, cornmeal, baking powder, salt, and granulated sugar in a bowl until evenly combined.
3. 3In another bowl whisk eggs, buttermilk, melted butter, and vanilla until smooth.
4. 4Fold wet ingredients into dry just until no dry streaks remain; batter should stay slightly thick.
5. 5Stir in most of the fresh corn kernels, reserving a spoonful for the top.
6. 6Carefully remove the hot skillet, swirl in the remaining tablespoon of butter to coat, then pour in batter and smooth.
7. 7Arrange thin peach slices in a loose spiral over the batter and scatter reserved corn on top.
8. 8Bake 28 to 32 minutes until golden, springy in the center, and a toothpick comes out with moist crumbs only.
9. 9Meanwhile simmer brown sugar and cream in a small saucepan 1 to 2 minutes until glossy; keep warm.
10. 10Cool the cake in the skillet 10 minutes, then brush or drizzle the warm brown-sugar glaze over the top.
11. 11Slice into wedges and serve warm, optionally with a scoop of vanilla ice cream if desired.