# Components:
→ Cornbread Shortcakes
01 - 1/2 cup unsalted butter
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal, fine- or medium-ground
04 - 2/3 cup granulated sugar
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup buttermilk
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
→ Peaches
11 - 4 large ripe peaches, sliced
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon lemon juice
→ Whipped Cream
14 - 1 cup heavy whipping cream
15 - 2 tablespoons powdered sugar
16 - 1 teaspoon vanilla extract
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Melt unsalted butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter is golden brown and fragrant, about 5 to 7 minutes. Remove from heat and set aside to cool slightly.
03 - In a large mixing bowl, whisk together all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined.
04 - In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and the cooled browned butter, ensuring all brown bits are incorporated.
05 - Pour the wet ingredients into the dry mixture and mix gently until just combined. Avoid overmixing to maintain a tender crumb.
06 - Using a scoop or spoon, portion six mounds of batter onto the prepared baking sheet, shaping each into a rough circle about 3/4 inch thick. Bake for 18 to 22 minutes, or until golden and a toothpick inserted in the center emerges clean. Transfer to a rack to cool.
07 - While shortcakes bake, combine sliced peaches with granulated sugar and lemon juice. Toss gently and set aside to macerate for a minimum of 15 minutes.
08 - Beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
09 - Slice each cornbread shortcake horizontally. Layer the bottom half with macerated peaches and a generous portion of whipped cream. Replace the top and add additional peaches and cream if desired.
