Ingredients
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2 peaches(ripe)
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Dry mix:
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1/2 cup polenta(coarsely ground)
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1/2 cup flour
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1/2 teaspoon cinammon
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1/2 teaspoon baking powder
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1/4 teaspoon sea salt
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1/4 teaspoon baking soda
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Wet mix:
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1/2 cup almond milk
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1/4 cup maple syrup
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1/4 cup olive oil
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oil(for brushing)
Directions
A cast-iron pan will give you the best results. Such is the difference in outcomes that I would suggest making all cornbreads and corncakes in cast iron! Because of my love of peaches, and the constantly evolving peach menus I create with fruit from the Masumoto Farm every year, there are always new peach dishes in my kitchen every summer.
Steps
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1
Done
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Preheat a 9-inch cast-iron pan in a 350oF oven for one hour. |
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2
Done
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Meanwhile, slice the peaches into eighths. |
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3
Done
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Whisk together the dry ingredients in a large bowl and the wet ingredients in a small bowl. Combine the wet ingredients with the dry ingredients, gently mixing until combined. |
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4
Done
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Remove the hot cast-iron pan from the oven, and brush the bottom and sides with oil. Pour the batter into the pan, and cover batter with the peach slices. |
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5
Done
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Bake in the center of the oven for 25 minutes, or until a toothpick comes out clean. |
