Grilled Peach & Cornbread Sundaes

| Maria Siriano
Serving size:6
Grilled Peach & Cornbread Sundaes

This rustic, messy sundae is a blast to put together and will make you feel like a Southerner even if you've never been south of the Mason-Dixon line. No one will fault you if you can't resist the urge to sprinkle some nuts on at the end, just because you have them lying around.

For the cornbread

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2  large eggs
  • 2/3 cup buttermilk
  • 2/3 cup whole milk
  • 2 tbsp unsalted butter, melted and cooled
  1. Place your oven rack in the center and preheat oven to 425°F. Grease a 9x9-inch pan.
  2. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. Make a well with a wooden spoon and crack the eggs into the well. Break the egg yolks and stir gently for a few strokes. Add buttermilk and milk and stir until almost combined. Add the butter and stir for a few more strokes until just combined (there should be some lumps; don't overmix).
  3. Pour the batter into your prepared pan. Bake until the top is golden brown and the edges have started to pull away from the sides of the pan, about 25 minutes. Transfer to a wire rack to cool completely before using in the sundae.

    For the sundae

    • 1 cup chilled heavy cream
    • 2 tbsp granulated sugar
    • 2 tsp vanilla extract
    • 3 ripe peaches
    • 1/2 pan cornbread (recipe above)
    • 2 pint vanilla or berry-flavored ice cream (I used my homemade Blackberry Swirl Ice Cream)
    • Smucker's Simple Delight Salted Caramel Sauce
    1. In a medium mixing bowl, combine heavy cream, granulated sugar, and vanilla extract. Beat with a mixer or a whisk until soft peaks form. Set bowl in the refrigerator to keep cool.
    2. Slice each peach in half. Remove the pits and slice each half into 4 wedges. You should have 24 total wedges. Place peach wedges, cut side down, on a hot grill (or in a hot grill pan coated with butter). Grill for 1 minute, until slightly soft and grill lines appear. Turn the peaches with tongs and grill for another minute on the other cut side. Remove peaches from the grill/pan and let cool slightly.
    3. Cut cornbread into 6 large squares. Top each cornbread square with ice cream. Place four grilled peach wedges onto each sundae. Top with a dollop of whipped cream and drizzle generously with Smucker's Simple Delight Salted Caramel Sauce.

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    Compensation for this post was provided by The J.M. Smucker Company via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of The J.M. Smucker Company or AOL.