Name: Peach-Corn Cobbler
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 8 servings
Ingredients: 3 tablespoons unsalted butter, plus more for the pan; 3 pounds peaches, sliced; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1/8 teaspoon salt; 1 1/2 cups all-purpose flour; 1/3 cup cornmeal; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 6 tablespoons cold unsalted butter, cut into pieces; 1 8-ounce can creamed corn; 1/2 cup heavy cream; 1 teaspoon pure vanilla extract; Coarse sugar, for sprinkling; Vanilla ice cream, for serving

Directions

Make the filling: Preheat the oven to 375˚ F. Butter a 9-by-13-inch baking dish. Toss the peaches with the granulated sugar, cornstarch and salt in a large bowl; transfer to the prepared baking dish and dot with the butter. Cover with foil and bake until bubbling, 30 minutes.
Make the topping: Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a large bowl. Work in the cold butter until crumbly, then stir in the creamed corn, heavy cream and vanilla; dollop over the peaches and sprinkle with coarse sugar.
Bake the cobbler: Return the baking dish to the oven and bake, uncovered, until the topping is golden and the peaches are tender, about 45 minutes. Serve with vanilla ice cream.

Photograph by Andrew Purcell

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Peach-Corn Cobbler

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