- 1 stick (4 oz.) unsalted butter, divided use
- 3/4 C brown sugar, divided use
- 4 C sliced peaches
- 3/4 C blueberries
- 1 C cornmeal
- 1 C flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 C buttermilk
- 1 egg
- In 9-inch cast-iron skillet, melt 4 Tbsp butter and 4 Tbsp brown sugar over medium heat, stirring occasionally, for 3 minutes or until dissolved. Arrange peaches and blueberries in syrup.
- Fire up grill, bringing temperature to 350 degres F.
- In medium bowl, whisk together remaining 1/2 C brown sugar, cornmeal, flour, baking powder, baking soda and salt. Stir in buttermilk and egg. Melt remaining 4 Tbsp butter. Stir into batter until smooth. A quick tip: to quickly soften brown sugar, place in a bowl with an apple slice, cover and microwave for 30 seconds. If you don't have buttermilk, make sour milk by placing 3 tsp of white vinegar or lemon juice in a liquid measuring cup and adding enough milk to bring the liquid up to the 2/3 C line. Let stand for 5 minutes. Powdered buttermilk, sold in most grocery stores, is a good pantry staple if you do a lot of baking.
- Spoon batter over peaches and blueberries. Spread evenly.
- Place skillet on grill. Cook, covered, for 30 minutes or until cake is springy to touch and golden. Cool in pan for 10 minutes.
- Run knife around edge of pan. Invert onto platter. Cool completely before cutting.
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