Description
Where Southern charm meets dessert elegance—these warm, airy cakes blend the sweetness of ripe peach purée with the rustic texture of cornmeal in a soufflé-style bake. Imagine the tender soul of cornbread lifted into a cloud and kissed with golden summer fruit. It’s a refined twist that’s comforting, unexpected, and absolutely irresistible straight from the oven.
Ingredients
¾ cup cornmeal
¼ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup unsalted butter, melted
⅓ cup sugar
2 large eggs, separated
½ cup milk
½ cup fresh peach purée (from about 1 large ripe peach)
½ tsp vanilla extract
Optional garnish: powdered sugar, fresh peach slices, or whipped cream
Instructions
Preheat oven to 350°F (175°C). Grease 6 ramekins or muffin tins.
In a bowl, whisk cornmeal, flour, baking powder, and salt.
In another bowl, mix melted butter, sugar, egg yolks, milk, peach purée, and vanilla.
Combine wet and dry ingredients until just mixed.
In a separate bowl, beat egg whites to soft peaks. Gently fold into the batter in batches to keep it airy.
Pour into prepared ramekins. Bake 18–22 minutes, until puffed and golden.
Serve warm with a dusting of powdered sugar or a dollop of whipped cream.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: dessert
Nutrition
- Calories: 210
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 29g
- Protein: 4g