Pittman & Davis Florida Peach Jalapeño Cornbread

Pittman & Davis
florida peach cornbread

Prep time:

Cook time:


Florida may be famous for growing world-class oranges and grapefruit, but did you know that some of the finest peaches are also grown in the sunshine state? Florida Peaches are usually a bit smaller than the largest peaches you may have seen, but they are super-sweet, juicy, and bursting with fresh peach flavor. The sweet taste of Florida Peaches pairs surprisingly well with the peppery bite of fresh jalapeño in this Florida Peach Jalapeño Cornbread that makes a sturdy side for barbecued ribs, smoked chicken, or even grilled fish.

The ingredients are fresh, easily available, and wholesome. Grab what you need and mix up a batch of this easy-to-make, spicy, and perfectly sweet Florida Peach Jalapeño Cornbread for your next barbecue, pool party, or neighborhood cookoff and watch it disappear.


2 ripe Florida Peaches, peeled, pitted, and chopped

1 large jalapeño, seeded and diced (about 1/2 cup)

1 1/2 Tbs salted butter, divided

1 1/2 cups stone-ground yellow cornmeal

1/4 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp kosher salt

1 3/4 cups 2% milk

1 Tbs fresh lemon juice

2 large eggs


Preheat oven to 425°F. Heat a 10-inch cast-iron skillet over medium heat and add 1/2 tablespoon of the butter. Add peaches and jalapeños and cook for about three minutes while stirring until the jalapeños are tender and peaches begin to caramelize. Remove from heat and set aside.

In a mixing bowl add cornmeal, flour, baking powder, baking soda and salt and stir well to combine. In a separate small bowl combine the milk, lemon juice, and eggs and whisk together. Add the milk mixture to the cornmeal and flour in the larger mixing bowl and stir together. The batter will be thin, and some lumps are ok. Stir in the cooked peaches and jalapenos.

Using the same skillet, place the now empty pan into the preheated oven for 5 minutes to heat. Using heavy-duty, heat-proof oven gloves carefully remove the hot skillet from oven. Use caution because all parts of the skillet, including the handle will be very hot. Add 1 tablespoon of butter to the skillet and allow it to fully melt. Pour the batter into skillet then bake for 18 to 20 minutes, until the top is golden brown and the center is cooked thoroughly.

Remove from oven, allow to cool for about 7 minutes, then slice and serve hot with butter.


Leave in the jalapeño seeds for extra spice.

This batter can also be used to make Florida Peach Jalapeño Cornbread Muffins.

Store for up to a week by wrapping cooked and cut slices in plastic wrap and refrigerating in an airtight plastic container with tight-fitting lid.

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