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5 from 3 votes

Sweet Cornmeal Cakes with Peaches and Cream

Tender, sweet cornmeal cakes are baked in a muffin tin and topped with syrupy fresh peaches and homemade whipped cream in this summery dessert that is great for a crowd.
The subtle flavor of bourbon in the whipped cream goes very well with sweet peaches, but feel free to skip it if you prefer (or if serving this dessert to kids).
To adjust the servings in this recipe, click on the number next to servings.
Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Course: Dessert
Keyword: easy dessert recipe, fruit dessert, peach, summer, summer dessert
Servings: 12
Calories: 339kcal
Author: Jess Smith via Inquiring Chef
Cost: $7.00

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Knife
  • Cutting Board
  • Stand or Handheld Mixer

Ingredients

Cornmeal Cakes:

  • ¾ cup All-Purpose Flour (95g)
  • 1 ¼ cups Yellow Cornmeal, finely ground (210g)
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 8 tablespoon Unsalted Butter, melted (½ cup)
  • ½ cup Sugar (100g)
  • 2 large Eggs
  • 1 cup Light Buttermilk
  • 1 tablespoon Demerara Sugar, for topping (optional)

Peach Topping:

  • 6 large Peaches (see note)
  • ¼ cup Sugar

Bourbon Whipped Cream:

  • 1 cup Heavy / Whipping Cream, very cold
  • 1 tablespoon Sugar
  • 2 teaspoon Bourbon (optional)

Instructions

  • Preheat oven to 350°F / 177°C.
  • Spray a muffin tin with nonstick cooking spray. Set aside.
  • Prepare peaches: While the oven is heating, peel and chop peaches. Combine with ¼ cup sugar and stir well. Set aside.
  • Make shortcakes: In a large mixing bowl, whisk together flour, cornmeal, baking soda, and salt. Set aside.
  • Melt butter until hot (in the microwave or on the stove). Whisk white sugar into melted butter. Add eggs until fully incorporated and frothy. Whisk in buttermilk until smooth.
  • Pour liquids over dry ingredients and gently fold together. Do not overmix (it’s okay if some small lumps remain).
  • Spoon cornmeal batter into prepared muffin tin. Sprinkle with Demerara sugar (if using). Bake until a tester comes out clean, 14 to 16 minutes.
  • Make whipped cream: Combine cream, 1 tablespoon sugar, and bourbon. Use a standing mixer or hand mixer to beat on high until the cream is thick and fluffy, 3 to 4 minutes.
  • Slice each shortcake in half and spoon mashed peaches and syrup over the bottom half, pressing down a bit with a spoon to help the syrup to soak in. Top with a few of the larger peach slices and whipped cream. Place top half of the shortcake on top and serve.

Notes

Peaches - I like a combination of sliced peaches and finely chopped peaches. The finely chopped peaches create more syrup, but I love a few bites of whole peach slices. Use whichever shape you’d like.

Nutrition

Calories: 339kcal | Carbohydrates: 43g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 182mg | Potassium: 257mg | Fiber: 3g | Sugar: 23g | Vitamin A: 855IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg