Southern Pecan and Peach Cornbread

[Alien BBQ]

Southern Pecan Peach Cornbread

Nothing says “deep south” like cornbread. It has been a staple for many years and goes hand in hand with BBQ. Now you would not think you could improve on a time-honored favorite, but this recipe comes close to being a perfect marriage between the “I like mine sweet and I like mine savory “ cornbread coinsures.

Cornbread has been gaining in popularity over the past few years. I have tried recipes with jalapenos, with pineapple and seemingly everything in between. Personally I like mine on the sweeter side but there is a lot to be said for plain cornbread with a pat of butter on top. This recipe lets you choose between side dish or desert. As you go thru the recipe you will not find a lot of sugar but you will find it full of flavors. How you serve it or what you serve it with will determine how your guests view it. Cooking time for this recipe as listed is approximately 1 hour and it will feed 14 with hearty appetites.

Ingredients:
3 Cups Cornbread Mix
4 Tsp. Turbinado Sugar
2 Tsp. Cinnamon
˝ Stk. Butter
8 Oz. Cream Cheese
3 Lg. Peaches
˝ Cup Pecans
1 ea. Egg

Start by softening the butter and the cream cheese.


Quarter the peaches and sprinkle with 2 tspn. of the turbinado sugar. By placing the sugar on the peaches now you will increase the caramelization once they hit the grill.



After the peaches have been prepared, place them face down on a hot grill for approximately 1 minute on each side.



After you have flipped them over once then place them on their backs and cook for approximately 3-5 minutes. You will start to see the sugars and juices beginning to flow once they are ready. You do not however want to burn the skins.



When the peaches are ready and soft, lace in a bowl and (using a potato masher) mash the peaches into a rough pulp consistency.



In the bowl, mix in your softened butter, cream cheese and egg. Add in the remaining two tspn. of sugar and two tspn. of cinnamon. Once the ingredients have melded together, mix in the cornbread mix one cup at a time. I do not add any water or milk to this recipe because the juice from the fruit, butter, and cream cheese give it plenty of moisture.

Place the mixture in a pan large enough to hold the mixture without allowing it to blossom over the sides. I am using a disposable aluminum pan here because the finished product will be three to four inches high. Place the pan in a preheated grill using indirect heat set at 375 degrees for approximately one hour.



I added just a few hickory chips to the fire to give the cornbread just a taste of smoke and “old time oven” taste. Remove the pan when a tooth pick stuck in the center pulls out clean and the center does not jiggle.



Now here is the hard part, deciding how to serve your southern pecan and peach cornbread. If you are having baked beans then you might want to consider no topping at all. Myself, I like the bread by itself so I added a dollop of whipped cream. The cornbread is slightly sweet with pockets of the caramelized peaches and the crunchy pecans coming thru. Because of the cream cheese, refrigerate after cooling.


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[hldhm]

I tried this over the weekend and it was good stuff. That being said, I could only do the peaches on the smoker by the time it was mixed, it was pouring down rain and didn't stop all week end. We baked it in the oven and it was GOOD! Next time I'll bake it on the Traeger to see how the smoke taste is. Thanks again

[KCChiefs]

Looks awsome gonna have to try this
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