Cornbread Peach Cobbler with Bourbon Glaze
Cornbread peach cobbler with a poptart crumble crust and a bourbon brown sugar glaze
Cornbread peach cobbler with a poptart crumble crust and a bourbon brown sugar glaze
- 2 eggs
- 1 teaspoon salt
- 1/2 cup milk
- 1/4 cup honey
- 1 tablespoon baking powder
- 1/4 cup brown sugar
- 1 1/2 cups all purpose flour
- 5 tablespoons butter (or margerine)
- 1 can corn whole kernel
- 2 cans sliced peaches
- 1/2 cup granulated sugar
- 2 teaspoons corn starch
- 1 1/2 cup bourbon whiskey
- 2 packets unfrosted poptarts 4 total poptarts; any flavor, i used brown sugar cinnamon
- Carbohydrate 45.2056802202097 g
- Cholesterol 18.4115625075549 mg
- Fat 6.95338476592003 g
- Fiber 1.24261055786103 g
- Protein 4.62314046233277 g
- Saturated Fat 4.18949416120377 g
- Serving Size 1 1 Serving (185g)
- Sodium 102.638427339244 mg
- Sugar 43.9630696623486 g
- Trans Fat 0.563562490864525 g
- Calories 333 calories
Step-by-step
- In a small bowl mix together the flour, sugar, baking powder and salt.
- In a larger bowl beat together the eggs, milk, honey, butter/margarine, and corn.
- Add the mixture from the smaller bowl into the large bowl stirring until mixed evenly and thickened. Drain the liquid from the peaches and the corn, add both to the batter mixing well.
- Pour the batter into a greased deep dish pie pan or 12 inch dutch oven. Bake at 400 degrees for 25-30 minutes (if using the dutch oven place 10 coals on bottom and 19 on top and bake for 50min-1 hour)
- While the cobbler is cooking crumble the poptarts in a bowl and pan toast them on medium heat in a medium skillet for about 5 min or until lightly browned.
- When the cobbler has about 10 minutes remaining (or just before it starts to solidify) top evenly with the poptart crumble and finish cooking.
- Pour the bourbon into a pot over medium low heat. Allow the bourbon to reduce for about 5 min.
- Add the brown sugar to the bourbon and stir constantly until dissolved.
- Stir in the cornstarch to thicken and hold on low heat until ready to serve cobbler.
Replacing fresh fruit with canned peaches alters the moisture balance significantly, requiring thorough drainage before incorporation to prevent a soggy crumb. Historical baking traditions often paired dense cornbreads with seasonal fruits, adapting preservation methods when fresh produce was unavailable. Controlling moisture and heat distribution dictates the success of this dessert.
Timing the Crumble and Glaze
Applying the pop-tart crumble during the final ten minutes of the baking cycle protects the pastry from burning while adhering securely to the solidifying batter. Pan-toasting the crumbled pastry on medium heat for approximately five minutes develops a toasted flavor and crisp texture before it hits the oven. Reducing the bourbon over medium-low heat for five minutes before dissolving the brown sugar concentrates the spirit without scorching the sugars. Whisking in cornstarch at the final stage stabilizes the glaze, allowing it to coat the back of a spoon smoothly while holding on low heat.Judging Doneness
Baking at 400 degrees Fahrenheit for 25 to 30 minutes requires visual vigilance rather than relying strictly on timing. Piercing the center with a wooden skewer provides an accurate test; the pick should emerge clean without wet batter clinging to it. Observing the edges reveals a deep golden-brown coloration and a slight separation from the walls of the pie pan, signaling structural integrity throughout the cornbread base.
