Cobbler’s Midnight Snack
Savory Cornmeal-Buttermilk Cobbles Roasted with Peaches, Corn, Honey, and Black Pepper
55 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
This Southern-inspired side celebrates the alchemy of stone fruit and corn, borrowing from classic cobbler while sneaking in savory notes and a peppery finish. You'll learn how to create crisp, tender cornmeal cobbles that play beautifully with juicy peaches and a kiss of honey.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F. Grease a 2-quart baking dish with 1 tablespoon of the melted butter.
- 02In a large bowl, toss the sliced peaches and thawed corn with 2 tablespoons honey and 1/4 teaspoon salt. Spread evenly into the prepared baking dish.
- 03In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and 1/4 teaspoon salt.
- 04Add the buttermilk, remaining honey, and 5 tablespoons melted butter to the dry ingredients. Stir just until a thick, sticky dough forms.
- 05Drop golf ball-sized dollops of the cobble batter evenly over the fruit and corn mixture (about 10–12 dollops).
- 06Bake uncovered for 25 minutes, until the cobbles are puffed and lightly golden.
- 07Remove from the oven and scatter the cracked black pepper evenly across the surface.
- 08Return to the oven and bake 10–15 minutes more, until the cobbles are deeply golden and the fruit juices bubble around the edges.
- 09Cool 10 minutes before serving. Spoon onto plates, ensuring each serving gets plenty of roasted fruit, corn, and golden cobble.
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