Homemade Country Cornbread & Peach Cobbler

Last night I made ham and lima beans with rice and cornbread. Talk about comfort food at it’s finest! My littlest said, “My momma cooks soooo good!”. Talk about making a mom smile! After dinner I realized that I still had a half a pan of cornbread left. My crew doesn’t really eat cornbread for breakfast and I didn’t want it to go to waste, so I pondered up a way to use it. I remembered that my Granny would use leftover cat head biscuits from breakfast for cobbler, and I thought, why not??

So I present to you, Homemade Country Cornbread and Peach Cobbler….

I took the same cast iron pan that I cooked my cornbread for dinner in and placed several cubes of regular salted butter. The pan went into a pre-heated oven (375 degrees) for about 5 mins. This allows the pan to be nice and warm and gives a good base for the next step.


I then then crumbled up the remaining left over cornbread and spread it evenly over the melted butter. At this point, I could have just eaten the cornbread and butter mixture straight from the pan, but I figured my curvy hips didn’t need any help…..so, onto the next step.


I had a quart size bag of fresh peaches that I had put up from the summer in the freezer that I popped into the microwave for a quick defrost. If you have fresh peaches that works too. I would add 1/2 cup brown sugar to the peaches and allow them to sit for a few minutes while your butter is melting in the oven. The sugar allows juices from the peaches to release and makes a really nice syrup. If you only have canned peaches, that works as well. As long as you have about 2 cups of peaches it really doesn’t matter. Spread the peaches over the cornbread crumble and prepare the cobbler dough.



In a medium bowl, mix 1 cup of self rising flour, 1 cup granulated sugar, and 1 cup milk (I use 2% but whatever you have is fine). Whisk that all together and pour haphazardly over the peaches.


Next, chop up several more cubes of regular salted butter over the top of the cobbler dough and place the pan in the oven.


Bake at 375 degrees for about 45 minutes. You will begin to notice the sides rising and looking crusty as the cast iron almost fries the dough as it bakes. I mean really, what says southern more than butter, dough, cast iron, cornbread, and peaches?


You’ll know the cobbler is done by utilizing the wiggle test. No, not the wiggle test you use to fit into your jeans! You grab the pan by the handle (please use a pot holder), and wiggle the pan back and forth. The center of the cobbler will still look a little doughy but when you wiggle it, you shouldn’t see a wiggle in the middle. Maybe a jiggle, but not a wiggle! 😉


When there is no longer a wiggle, remove the pan from the oven and allow to cool slightly. Get a big bowl, a large slice of cobbler, and plop a dollop of vanilla ice cream on top and enjoy!


What kind of dessert just screams comfort food to you? Can you remember making a special dessert with your mother or grandmother?

Until next time, happy baking!

Love you all! XOXO