Peachy Cornbread(Spoon Bread?)
Peachy cornbread combines moist, tangy sour cream, sweet peaches, and savory cornbread for a comforting dish perfect for brunch or casual gatherings.
Ingredients
Instructions
- Grease a 2-quart casserole dish.
- Put sour cream in a large bowl.
- Beat in the egg and stir in the softened butter or margarine.
- Add the cornbread mix and drained peaches.
- Mix lightly just until blended.
- Turn the mixture into the prepared casserole dish.
- Bake in a preheated oven at 400°F, then reduce the temperature to 350°F.
- Bake for 65 to 70 minutes until golden brown and puffed.
- Serve hot from the dish with a large spoon and eat with a fork.
Tips & Substitutions
For a lighter texture, consider folding in the peaches gently to avoid breaking them down too much. You can substitute Greek yogurt for sour cream if needed, and use olive oil instead of butter for a healthier option. If you prefer a sweeter cornbread, add a tablespoon of honey or maple syrup to the mixture. This Peachy Cornbread pairs beautifully with Aunt Sammies' Pecan Pie.
Serving Suggestions
Serve this warm Peachy Cornbread as a delightful side dish to grilled meats or as a comforting dessert with a scoop of vanilla ice cream. It also pairs well with savory dishes like chili or a fresh garden salad. For added flavor, drizzle with honey or serve with butter on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds to 1 minute, or warm the entire dish in the oven at 350°F until heated through, about 15-20 minutes. Cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Cornbread(Spoon Bread?) contains roughly 857 calories, with 7g protein, 63g carbohydrates, and 64g fat. It is a good source of protein (14% of the Daily Value), dietary fiber (14% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 584mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches! Just make sure to peel and chop them into small pieces. You may need to adjust the sweetness based on the ripeness of the peaches, so taste the batter and add sugar if necessary.
Is this recipe suitable for freezing?
Absolutely! You can freeze the cornbread after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It will keep well for up to 3 months.
How can I make this recipe gluten-free?
To make a gluten-free version, use a gluten-free cornbread mix instead of regular cornbread mix. Ensure that all other ingredients are gluten-free, such as the butter and canned peaches. The texture may vary slightly, but it will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).