Does anyone else love Chef’s Table on Netflix as much as I do? There’s something so special about watching someone else who loves to cook as much as me do their thing. If you don’t watch, get on it! Christina Tosi’s episode was amazing. She’s the brains behind MilkBar and makes the most unusual desserts. Tosi has a way of using the most mundane ingredients like cereal and milk to make amazing confections.
It inspired me to make this easy and delightful cobbler made of Jiffy cornbread mix, a household staple growing up, and corn flakes. This dish feels like the epitome of summer in the south. Peaches, cornbread and cold whipped cream. What could be better?
Let’s get started on this recipe. I’ll be honest, I didn’t use peach truck peaches, and I regret it. I used white peaches from the grocery. Go out and get yourself some reeaaaally good peaches for this one, and it’ll be much tastier. Slice your peaches into thin quarter inch slices and place in a bowl. Mix with a tablespoon of flour and a tablespoon of sugar and set aside.
For the topping, I just followed the instructions on the jiffy box. Mix together one 8 ounce box of jiffy corn muffin mix with 1/3 cup milk and 1 egg. It’ll be a lumpy mixture. Then let it sit for 3 minutes while you make the other part of your topping.
In a separate bowl, mix together the butter, flour, and sugar using a fork to cut the butter into the mixture until it’s lumpy like cornmeal. Then gently stir in the corn flakes without crushing them.
Pour your peach mixture into a deep pie dish or an 8×8 square pan. Dollop the corn muffin mixture all over the top, but leaving gaps here and there. You may not need it all. Sprinkle all of the cornflake mixture over the top. Then bake the cobbler for 40-45 minutes at 350 fahrenheit until it’s golden brown!
I made some whipped cream for the top by whisking one cup of heavy cream with two tablespoons of sugar for about 3 minutes in the kitchen aid. Then top the warm cobbler with cream and serve!
What’s your favorite summer dessert?
- 2 lbs ripe peaches
- 1 tbsp sugar
- 1 tbsp flour
- 1 box jiffy corn muffin mix
- ⅓ cup milk
- 1 egg
- 1 tbsp flour
- 2 tbsp cold butter, cut into small pieces
- 1 tbsp sugar plus 1 tsp
- ½ cup corn flakes
- Preheat the oven to 350 F.
- Slice the peaches in half, removing the pit and then slice them into ¼ inch thin slices. Place the slices in a bowl and add the flour and sugar. Mix together with a spoon until peaches are coated. Set aside.
- In a small mixing bowl, add the corn muffin mix, milk, and egg and whisk together. It will be lumpy. Let it sit for 3 minutes.
- Meanwhile, mix together the flour, butter, 1 tbsp sugar with a fork, pressing the butter into the dry mixture until it's lumpy. You can use your fingers to better incorporate the butter. Add the corn flakes and stir.
- In a deep pie pan or 8x8 square baking dish, add the peach mixture. Dollop bits of the corn muffin mixture on top of the peaches leaving a little space between dollops. You may not use it all. Sprinkle all of the butter cornflake mixture on top of the pan.
- Bake for 40 minutes or until golden brown.