Ingredients
1.5 cups fine cornmeal
1.5 cups flour
1.5 tablespoons baking powder
3/4 teaspoon baking soda
2 teaspoons salt
2 eggs
1.5 cups buttermilk
1/4 cup honey
20 leaves basil chiffonade thin sliced
10 tablespoons butter
3 peaches sliced thin
Directions
1
Preheat oven to 425
2
Mix the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Mix the eggs, buttermilk, and honey in another bowl and stir well until fully combined.
3
Add the liquids to the dry ingredients and stir until combined. Add in the basil and stir well.
4
Melt the butter in a 10 inch skillet over medium high heat. Spread the butter all around the pan and then pour it into the cornbread mixture. Stir to combine. Return skillet to low heat.
5
Fan the peach slices out over the bottom of the skillet to cover it. Pour the cornbread mixture over the peaches. Put the pan into the oven.
6
Bake for 22 minutes until cooked through.
7
Remove from the oven. Run a knife along the edges to make sure it is not sticking. Flip out onto a serving platter. Top with more basil and serve.