Smoky Grilled Corn Bread Stuffed With Juicy Peaches (45 Min!)

There’s something magical about that first bite of warm cornbread straight off the grill—especially when it’s loaded with juicy peaches that caramelize just slightly around the edges. This corn bread and peaches baked on the grill recipe became my summer obsession after I accidentally left dessert duty until the last minute at a backyard BBQ. In a panic, I tossed diced peaches into my grandma’s cornbread batter and threw it on the grill alongside the burgers. The result? A smoky-sweet revelation that had everyone asking for seconds! Now it’s my go-to when I want that perfect balance of comfort food and seasonal fruit, with that irresistible kiss of smoke from the grill.

Why You’ll Love This Corn Bread and Peaches Baked on the Grill

This isn’t just cornbread—it’s summer on a plate! Here’s why you’ll adore this recipe:

• That smoky magic: Baking on the grill adds depth you just can’t get from an oven
• Peak peach perfection: Juicy seasonal peaches caramelize beautifully in the batter
• Effortless elegance: Looks fancy but comes together in under 10 minutes of prep
• Versatile superstar: Equally at home at brunch or as a dessert with vanilla ice cream
• No oven required: Keeps your kitchen cool during those hot summer months

Trust me—one bite and you’ll understand why this became my most requested summer recipe!

Ingredients for Corn Bread and Peaches Baked on the Grill

Here’s everything you’ll need to make this smoky-sweet masterpiece—measurements matter, so grab your measuring cups and let’s get precise!

• 1 cup cornmeal (stone-ground for extra texture)
• 1 cup all-purpose flour
• 1/4 cup sugar (adjust to your peaches’ sweetness)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole milk makes it extra rich)
• 1/4 cup melted butter, cooled (trust me—let it cool or it’ll cook the eggs!)
• 1 large egg
• 1 cup diced fresh peaches (about 2 medium, skins on for color)

See? Simple ingredients, but when they hit that grill, magic happens!

Equipment You’ll Need

You probably have most of this stuff already—just don’t skip the cast iron! Here’s your checklist:

• 10-inch cast-iron skillet (the hero of this recipe!)
• Mixing bowls (one large, one medium)
• Whisk (or a fork in a pinch)
• Grill (charcoal or gas, either works)
• Spatula (for serving those perfect slices)

That’s it! No fancy gadgets needed—just solid basics that do the job right.

How to Make Corn Bread and Peaches Baked on the Grill

Okay, let’s get this smoky-sweet masterpiece going! The process is simple, but I’ve got some tricks to make sure your cornbread turns out perfectly moist with those peaches staying beautifully intact. Here’s exactly how I do it:

Step 1: Preheat and Prep

First things first—get that grill heating! Set it to medium (about 350°F) and let it come to temperature while you prep. Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This dry mix is your foundation, so make sure it’s well combined!

Step 2: Combine Wet Ingredients

In another bowl, whisk the milk, cooled melted butter (seriously, don’t skip cooling it—I learned this the hard way!), and egg until smooth. Pour this into your dry ingredients and stir just until combined. A few lumps are fine—overmixing makes tough cornbread!

Step 3: Fold in Peaches

Now the fun part! Gently fold in those diced peaches with a spatula. Think of it like tucking them into bed—you want them evenly distributed but still holding their shape. Too much stirring = mushy peaches = sad cornbread.

Step 4: Grill Baking

Pour the batter into your greased cast-iron skillet and place it right on the grill grates. Close that lid! The magic happens over the next 20-25 minutes as the cornbread turns golden brown. Check for doneness with a toothpick—when it comes out clean, you’re golden (literally!).

Tips for Perfect Corn Bread and Peaches Baked on the Grill

After dozens of test batches (and happy taste-testers!), here are my golden rules for grill-baked cornbread success:

• Peach selection is everything: Choose firm-but-ripe peaches—overly soft ones turn to mush when baked
• Taste before adding sugar: Sweetness varies wildly by peach variety—adjust that 1/4 cup up or down as needed
• The toothpick tell-all: Check a few spots since peaches can create moist pockets—clean means done!
• Grill placement matters: Keep skillet centered for even heat—move if your grill has hot spots
• Rest before slicing: Let it cool 10 minutes—those peaches set beautifully instead of oozing out

Follow these and you’ll nail that perfect balance of crispy edges and tender crumb every time!

Variations and Substitutions

Don’t be afraid to make this recipe your own! Here are some delicious twists I’ve tried over the years:

• Not a peach fan? Try nectarines—they hold their shape just as beautifully
• Out of fresh fruit? Frozen peaches work in a pinch (just thaw and pat dry first)
• Less sweet tooth? Swap the sugar for honey or maple syrup—start with 2 tbsp and adjust
• Want more crunch? Add 1/4 cup chopped pecans to the batter
• Dairy-free? Use almond milk and coconut oil instead of milk and butter

The best part? Every variation tastes amazing with that signature smoky grill flavor!

Serving Suggestions

Oh, the possibilities! This cornbread shines whether you go sweet or savory. My favorite? Warm slices with vanilla ice cream melting into those peach pockets—heaven! For brunch, try it with honey butter. And don’t sleep on pairing it with barbecue—the sweetness cuts through smoky meats perfectly.

Storage and Reheating

This cornbread tastes best fresh, but if you have leftovers (lucky you!), store them in an airtight container at room temperature for up to 2 days. To revive that just-off-the-grill magic, reheat slices directly on the grill for a minute or two—the smokiness comes right back! Your oven works too—just wrap in foil and warm at 350°F for 5-7 minutes. Pro tip: Day-old slices make incredible French toast—just saying!

Nutritional Information

Here’s the approximate nutritional breakdown per slice—remember, exact values may vary slightly based on your specific ingredients and peach sweetness! Each serving contains roughly:

• 180 calories
• 7g fat (4g saturated)
• 25g carbs (2g fiber, 8g sugar)
• 4g protein
• 210mg sodium

Not too shabby for a dessert that tastes this indulgent! Of course, these numbers shift if you add ice cream… but some things are worth the splurge.

Frequently Asked Questions

Over the years, I’ve gotten some great questions about this recipe—here are the answers to the ones that pop up most often!

Can I use canned peaches instead of fresh?
You can, but pat them super dry first—that extra liquid will throw off your batter. I recommend frozen over canned if fresh isn’t available. Just thaw and dice them like you would fresh peaches!

How do I prevent burning on the bottom?
If your grill runs hot, try placing the skillet on an upper rack if you have one. No rack? Fold a sheet of aluminum foil into a ring to lift the skillet slightly off the grates. Works like a charm!

Can I make this in the oven instead?
Absolutely! Bake at 375°F for the same time—you’ll miss that smoky flavor, but it’s still delicious. Try adding a pinch of smoked paprika to the dry ingredients to mimic the grill effect.

Why did my peaches sink to the bottom?
This happens if your batter’s too thin or you overmix after adding fruit. Toss your peach pieces in a spoonful of flour first—this trick keeps them suspended beautifully throughout the cornbread.

Try this recipe and share your results—I’d love to hear how your grilled cornbread adventure turns out!

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