The youngest member of the family, Liam, worked up this recipe for the National Cornbread Festival as part of the 4th Grade 4-H Cook-off, using his favorite Peach BBQ Sauce! He was lucky enough to win his school and his county competition, unfortunately, the big contest at the festival was cancelled, like so many things in 2020. We are super proud of him and even if he didn't get the chance to compete at the festival his recipe is a huge winner with us!
- 2 tsp butter
- 3-4 ripe peaches or 1 large can Freestone peaches (sliced thinly)
- 1 large egg
- 1 1/3 cup of milk
- ¼ cup of vegetable oil
- 1 cup Martha White Buttermilk Corn Meal Mix
- 1 cup all-purpose flour
- 1 ½ teaspoons Captain Rodney’s Peach BBQ Rub
- ½ cup Captain Rodney’s Peach BBQ sauce
Preheat oven to 400 degrees. Melt butter in 12-inch Lodge Cast Iron Skillet. Add sliced peaches and caramelize on both sides. After peaches are caramelized, arrange peaches in bottom of skillet however you want them to be presented on top of the finished product.
In mixing bowl, combine corn meal mix, flour (sifted) and Captain Rodney’s Peach BBQ Rub. In a separate bowl, whisk together egg, milk, oil, and Captain Rodney’s Peach BBQ Sauce. Combine wet ingredients with dry ingredients and whisk together well. Pour cornbread mixture over caramelized peaches in skillet and bake at 400 degrees for 30 minutes.
Remove from oven and let cool completely before flipping to remove from skillet.
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Brad Simmons