Roughing It: Buttermilk-Peach Corn Bread

We had a half peck of peaches that I had been hoarding to take to New Hampshire with us. With this whole no power thing, we knew they would go really quickly. But honestly, what do you make when the power is out and all you have is a grill?

I did a lot of thinking, and then just started cutting until they were all taken care of, but I still wasn’t sure exactly what I wanted to do. After some hemming and hawing and digging in the pantry I found my secret stash of powdered buttermilk and some cornmeal, and working up cornbread in the cast iron skillet seemed like the perfect solution.


Buttermilk-Peach Skillet Cornbread

1 cup corn meal
1 cup flour
1/4 cup honey
3 tsp baking powder
1 tsp salt
1 cup buttermilk (or one buttermilk packet and 1 cup water)
1 egg
1/4 cup brown sugar

Peel and slice about 4 peaches and put the slices in the bottom of your cast iron skillet; drizzle honey on top to help caramelize. Chop remaining peaches and put them aside.

Mix dry ingredients together, and then incorporate the wet ingredients and the chopped peaches (minus the brown sugar). Pour mixture over peach slices, then top with brown sugar.

Throw in a hot grill until it looks done, about 30 minutes or so. Works as breakfast or dessert.


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