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Simple Nectarine Cornbread

This Nectarine Cornbread recipe combines juicy nectarines with a lightly sweetened, tender cornbread batter. Baked in a hot cast iron skillet, it boasts a crispy crust and moist interior, making it a delightful summer treat perfect for any meal.

Prep Time10

Cook Time35

Total Time42

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: Baking, Bread

Servings: 6 people

Author: Shelly

Equipment

Cast iron skillet or a 9 X 10 inch pan

Ingredients

3 white or yellow nectarines - seeded and diced
2 cups cornmeal
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 cups Kefir, buttermilk or plain yogurt - or vegan plain yogurt
3 large eggs - beaten
¼ cup coconut sugar or maple syrup
3 tablespoons olive oil

Instructions

Preheat the oven to 400°F (200°C). Place a 9-inch cast iron skillet in the oven to heat up.
In a medium bowl, sift together the cornmeal, salt, baking powder, and baking soda.
Add the beaten eggs, Kefir, and about 1 cup of diced nectarines to the dry ingredients. Mix until combined.
Remove the hot skillet from the oven and pour in the olive oil. Rotate the skillet to coat it evenly with the oil.
Pour the batter into the skillet. Scatter the remaining diced nectarines over the batter and sprinkle with coconut sugar.
Bake for about 35 minutes, or until the top is golden brown and the center is cooked through. The edges should be crispy.
Let the cornbread cool for a few minutes before slicing and serving.