PEACH CORNBREAD COBBLER
Photography by Angie Norwood Browne
Whisk together in a bowl:
1 cup all-purpose flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
5 tablespoons cold unsealed butter, cut into small pieces
Do not over mix – leave big or pea sized chunks of butter in crust.
Add 1/2 cup of milk
Mix only until the dough comes together
Mix together in a large bowl:
4 large peaches with pits removed and cut into large-ish wedges.
1/4 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon juice
Put peaches and juice in a pan. Coat with thick layer of cobbler crust.
Bake in a 375 degree oven for 45 min or until juices bubble and the crust is golden brown.
(cobbler crust based on recipe from the Joy of Cooking)
Food Styling by Emily Browne