Recipe: Cast-Iron Blue Corn Bread With Macerated Peaches

Lois Ellen Frank goes blue with her corn bread

This corn bread has just a touch of sugar, heightened by a scoop of macerated peaches and balanced with a zip of hot honey. Serve it alongside smoked or grilled meats for maximum deliciousness.

To learn more, read "Native Flavor."

Recipe adapted from Lois Ellen Frank

Blue Corn Bread
5 from 1 ratings
Learn to make corn bread made with blue corn.
Prep Time
Cook Time
Total time: 30 minutes
  • For the Corn Bread
  • ¼ cup melted butter, plus more at room temperature for greasing the pan
  • 1 cup blue cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1¼ teaspoon kosher salt
  • 2 large eggs
  • 1½ cups buttermilk
  • For the Macerated Peaches
  • 3 pounds ripe peaches (about 8 peaches)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • For the Red Chile Honey Glaze
  • 4 dried red New Mexico or Anaheim chiles—stemmed, seeded and broken into small pieces
  • 1 cup water
  • ½ cup honey
  • Pinch kosher salt
  1. Preheat the oven to 425°. Grease a 9-inch cast-iron skillet, cake pan or oven-safe nonstick pan with butter and set aside.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
  3. In a separate bowl, whisk the eggs and buttermilk. Make a well in the center of the dry ingredients and gradually stir in the wet mixture, mixing with a rubber spatula, until just combined. Stir in the melted butter. Pour the batter into the prepared baking pan and bake until firm, 20 minutes if using a cake pan or skillet, and 10 to 15 minutes if using a nonstick pan. The bread should be golden brown and spring back when touched.
  4. While the cornbread is baking, macerate the peaches: Cut the peaches into ¼-inch slices and combine them in a large bowl with the lemon juice and honey. Toss gently every couple minutes until the juices start to release, about 20 minutes.
  5. Make the red chile honey: In a small saucepan over high heat, combine the chiles and water. Bring to a boil and cook for 3 minutes. Remove from the heat and let stand for 10 minutes. Transfer to a blender, add the honey and salt, and purée until smooth.
  6. Pour the red chile honey through a fine-mesh sieve to remove the chile skins. Discard the skins and reserve the glaze. Makes 1 cup.
  7. Serve the corn bread with the peaches and a drizzle of the red honey chile.
Calories per Serving 348
Total Fat 7.4 g
Saturated Fat 3.9 g
Trans Fat 0.2 g
Cholesterol 56.5 mg
Total Carbohydrates 66.6 g
Dietary Fiber 3.7 g
Total Sugars 39.6 g
Sodium 504.2 mg
Protein 7.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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