Cornbread Peach Cobbler with Coconut Whipped Cream
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A traditional peach cobbler made in the peak of peach season, combined with a cornbread topping, and served with homemade coconut whipped cream. 

Servings: 6
  • 3/4 c. cornmeal, fine ground
  • 1/2 c. unbleached all-purpose flour
  • 1/4 c. light brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 egg
  • 1/3 c. buttermilk, room temperature
  • 3 Tbsp. coconut oil melted, but not hot.
  • 4 c. peaches, peeled, sliced and cut into bite-sized pieces
  • 1 Tbsp arrowroot or cornstarch
  • 1/3 c. granulated sugar
  • zest from 1 lemon
Coconut Whipped Cream:
  • 1 14 oz. can full fat coconut milk, refrigerated overnight
  • 1/2 vanilla bean, seeds scrapped out
  • 1/2 tsp. pure maple syrup
  1. Preheat oven to 375F. If using a tart pan with a removable bottom, either cover the outside with aluminum foil or line the pan with parchment paper. 

  2. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl. 

  3. Make a well in the center of the dry ingredients, crack the egg into the well and whisk, lightly. Add coconut oil and buttermilk to the egg, whisk together. 

  4. Combine wet and dry ingredients in the bowl and stir just until combined. 

  5. In a medium bowl combine peaches, arrowroot, sugar, and lemon zest. 

  6. Pour the peaches into the prepared pan. Spoon cornmeal mixture on top of the peaches, leaving small areas uncovered for the peaches to bubble up. 

  7. Bake for 28 minutes, or until cornbread topping is golden and peaches are bubbly. 

  8. To prepare the coconut whipped cream, turn the can of chilled coconut milk upside down and open from the bottom. Discard the liquid in the can and scrape the thick coconut cream into a medium, chilled bowl. Add the vanilla and the maple syrup to the bowl. 

  9. Using a hand mixer on medium speed, mix the coconut milk until light and fluffy and peaks form. Keep chilled until ready to use. 

  10. Serve peach cobbler warm with a generous spoonful of whipped cream on top. 


It's important that you use a fine ground cornmeal for this recipe. A courser grind will be gritty and throw the texture off. I used an 11" tart pan for this recipe, but I see no reason you couldn't use a baking dish or small Dutch oven. Peaches vary in sweetness, so adjust the amount of sugar added, if needed.