Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp baking powder + 1/2 tsp baking soda + 3/4 tsp fine salt
- 1 1/4 cups buttermilk
- 1/3 cup honey (plus 1/3 cup for drizzle)
- 3 large eggs
- 8 tbsp unsalted butter, melted (plus 1 tbsp for drizzle)
- 2 tbsp neutral oil
- 5 ripe peaches, sliced
- 3 tbsp sugar, 1 tbsp lemon juice, 1 tsp vanilla
- 1 1/4 cups heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla
- Mint and flaky salt, optional
Do This
- 1. Heat oven to 400°F (204°C). Line a 9×13-inch pan with parchment and lightly grease.
- 2. Whisk dry cornbread ingredients; whisk wet ingredients; combine just until mixed. Spread in pan.
- 3. Bake 20–22 minutes until golden and a tester comes out clean. Cool 15 minutes.
- 4. Toss peaches with sugar, 1 tbsp honey, lemon juice, vanilla, and a pinch of salt; rest 20–30 minutes.
- 5. Whip cream, powdered sugar, and vanilla to soft peaks; chill.
- 6. Warm 1/3 cup honey with 1 tbsp butter until fluid; keep warm.
- 7. Cut eight 3-inch rounds from cornbread, split, layer with peaches, whipped cream, and warm honey. Garnish with mint.
Why You’ll Love This Recipe
- Summer in every bite: juicy macerated peaches, cloud-like vanilla cream, and warm honey over tender cornbread.
- Easier than classic shortcake biscuits—no cutting in butter or chilling dough.
- Make-ahead friendly: bake the cornbread and prep peaches earlier; assemble right before serving.
- Balanced sweetness with a hint of salt and cornmeal texture that stands up to the fruit.
Grocery List
- Produce: 5 ripe peaches, 1 lemon, fresh mint (optional)
- Dairy: Buttermilk, heavy cream, unsalted butter, eggs
- Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, powdered sugar, honey, vanilla extract, baking powder, baking soda, neutral oil, fine sea salt, flaky salt (optional)
Full Ingredients
Cornbread Rounds
- 1 1/2 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 1/4 cups well-shaken buttermilk, room temperature
- 1/3 cup honey, slightly warmed
- 3 large eggs, room temperature
- 8 tbsp (1 stick) unsalted butter, melted and slightly cooled
- 2 tbsp neutral oil (canola or grapeseed)
Macerated Peaches
- 5 medium ripe peaches (about 2 lb), pitted and thinly sliced
- 3 tbsp granulated sugar
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract (or 1/2 tsp vanilla bean paste)
- Pinch of fine sea salt
Vanilla Whipped Cream
- 1 1/4 cups heavy cream, very cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (or 1/2 tsp vanilla bean paste)
- Pinch of fine sea salt
Warm Honey Drizzle
- 1/3 cup honey
- 1 tbsp unsalted butter
- 1 tsp fresh lemon juice (optional, for brightness)
- Pinch of fine sea salt (optional)
Step-by-Step Instructions
Step 1: Preheat and prep the pan
Heat the oven to 400°F (204°C). Line a 9×13-inch baking pan with parchment, leaving a little overhang for easy lifting, and lightly grease the parchment and sides of the pan.
Step 2: Mix the cornbread batter
In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, honey, eggs, melted butter, and oil until smooth. Pour the wet mixture into the dry ingredients and gently whisk or fold just until combined and no dry pockets remain. Do not overmix—some small lumps are fine.
Step 3: Bake the cornbread slab
Spread the batter evenly in the prepared pan. Bake for 20 to 22 minutes, until golden at the edges and a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 15 minutes, then lift the slab out by the parchment onto a cutting board.
Step 4: Macerate the peaches
While the cornbread bakes and cools, combine peach slices with the sugar, 1 tbsp honey, lemon juice, vanilla, and a pinch of salt in a bowl. Toss gently and let stand for 20 to 30 minutes, stirring once or twice, until the fruit releases a glossy, syrupy juice.
Step 5: Whip the vanilla cream
In a chilled bowl, beat the heavy cream with powdered sugar, vanilla, and a pinch of salt to soft, billowy peaks. Keep refrigerated until ready to serve.
Step 6: Cut, split, and optionally toast the rounds
Use a 3-inch round cutter to punch out 8 rounds from the cornbread slab. With a serrated knife, carefully split each round horizontally. For a slight crunch, briefly toast the cut sides in a dry skillet over medium heat for 1 to 2 minutes until lightly golden.
Step 7: Warm the honey and assemble
In a small saucepan over low heat, warm 1/3 cup honey with 1 tbsp butter (and lemon juice and a pinch of salt, if using) just until fluid and glossy, 1 to 2 minutes. To assemble, place the bottom half of a cornbread round on a plate. Spoon on juicy peaches, add a generous dollop of vanilla whipped cream, set the top half on at a slight angle, and finish with a warm honey drizzle. Garnish with mint and a tiny pinch of flaky salt if you like.
Pro Tips
- Choose ripe but not mushy peaches; they should yield slightly when pressed near the stem.
- Keep cream and bowl cold for the fluffiest whipped cream that holds its shape.
- Warm honey pours more evenly and won’t tear the cream—heat it gently so it stays aromatic.
- For clean splits, use a long serrated knife and a gentle sawing motion through the cornbread rounds.
- Lightly toasting the split sides adds texture and helps them stand up to peach juices.
Variations
- Grilled Peach Shortcakes: Lightly oil and grill peach halves until charred, then slice and macerate with a touch less sugar.
- Herbal Honey: Infuse the warm honey with a sprig of thyme, rosemary, or a pinch of culinary lavender; remove before drizzling.
- Gluten-Free: Substitute a cup-for-cup gluten-free all-purpose flour and ensure cornmeal is labeled gluten-free.
Storage & Make-Ahead
Cornbread rounds can be baked up to 1 day ahead; store tightly wrapped at room temperature and split just before serving. Rewarm briefly in a 300°F (150°C) oven or toast the cut sides in a skillet. Macerated peaches are best within 6 to 8 hours; refrigerate and bring to cool room temp before assembling. Whipped cream can be made up to 4 hours ahead and kept chilled; for extra stability, beat in 2 tbsp mascarpone. Assemble shortcakes just before serving to keep textures distinct.
Nutrition (per serving)
Approximate: 580 calories; 29 g fat; 67 g carbohydrates; 6 g protein; 340 mg sodium. Values will vary based on exact ingredients and portion sizes.
