This recipe is for when you just want something...out of the ordinary and oh-so-delicious! Served warm with a crisp scoop of ice cream, this is a great dish for a summer night.
SMOKED HOT MAPLE PEACH CORNBREAD
- 4-5 Peaches, cut into ¼” thick slices
- 1 ½ cup of milk
- 2 tablespoons apple cider vinegar
- 1 ½ cups cornmeal
- 1 stick butter, melted
- ½ cup Wood’s Ghosted Maple Syrup
¼ cup Wood’s Smoked Syrup
- 2 teaspoons chili flakes
- 2 large eggs
¾ cup Wood’s Maple Sugar (reduce if you want it less sweet)
- 3 teaspoons baking powder
1 ½ cups flour
- Pinch of Salt
- Preheat oven to 395° F.
Grease an 8” cake pan.
In a large bowl, combine the milk, 1 tablespoon vinegar, butter, and cornmeal. Leave the cornmeal mixture to soak.
Combine maple syrups, chili flakes, and 1 tablespoon vinegar in a small saucepan. Heat gently util warm.
Remove the pits from the peaches and cut into ¼” thick slices.
Pour half the Maple Syrup mixture into the bottom of the cake tin then arrange the peach slices along the bottom. Put the curvy side of the peach against the curves of the pan.
- Beat the eggs into the cornmeal mixture.
- Stir in the sugar, baking powder, flour, and salt.
- Pour the batter over the peaches and spread evenly.
- Bake for around 30 minutes until the top is golden brown and a knife comes out clean when inserted.
- Use a knife around the sides of the pan to free the cornbread, place a plate on top, and invert onto the plate.
When you’re ready to serve top each piece with 1 scoop of vanilla ice cream and drizzle with the remaining syrup or your favorite Wood’s Vermont Syrup! We used Rum Barrel Aged!
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