We know, banana bread is good. Banana bread is great. But every now and then we like to switch it up, especially when something exciting is happening in the produce section (aka peaches). Because the truth is, bananas will be there all year long. Stone fruit, on the other hand, is running out of time. Grab them while you can, and use them in this fluffy, not-overly sweet cornbread which makes the perfect breakfast.
3 cups non-dairy milk
3 tsp apple cider vinegar
2 cups fine cornmeal
1 1/2 cups flour
1 tbsp + 1 tsp fresh thyme
1 1/2 tsp baking powder
1 tsp baking soda
1/2-3/4 cup sugar or maple syrup (to taste)
1/2 tsp salt
1/3 cup neutral oil (we used sunflower)
4 ripe peaches, thinly sliced
2 tbsp maple syrup
Pre-heat your oven to 180˚C. Add the milk and apple cider vinegar to a bowl and stir until combined. Let it sit for a few minutes while you prepare your dry ingredients. In a different bowl, combine the cornmeal, flour, 1 tbsp thyme, baking powder, baking soda, sugar and salt and mix.
Add your oil to the wet mixture and whisk. Add your wet mixture to dry, and stir to combine. Transfer the cornbread mixture to a parchment lined baking dish. In a different bowl, combine the peaches, tsp of thyme and maple syrup. Transfer your peach slices onto the cornbread batter.
Bake for 40-45 mins, until golden and crisp. Let cool for 15 minutes, and then tuck in!