Cornbread vs Beignets. As of last Thursday, that’s what it had come down to in Garden and Gun’s Ultimate Southern Food Bracket.
My thoughts? You’ve got to be kidding. I expressed my feelings on Twitter, and found that many others shared in my disbelief. How is it possible that these two things edged out Southern dishes like Fried Chicken, Shrimp n Grits, Banana Pudding and for gosh sakes, Peach Cobbler??
When it came down to it, Beignets took the top prize. I’ll never understand it. Never.
Because I was so distraught over the outcome, I called up my mom and asked her how to make a Peach Cobbler. Then I made one. Then I ate it. Every glorious Southern bite of it. And believe me, it was far more delicious than any Beignet I’ve ever had!
Easy Peach Cobbler
6 Tbsp (3/4 cup) melted, unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar (separated)
1 cup milk
1 29 oz can sliced peaches in syrup*
Preheat oven to 375.
Pour butter into 13 x 9 baking dish.
In a large bowl, combine flour, baking powder, and salt. Add 1 cup sugar and milk. Mix to combine.
Pour batter over butter (do not stir). Pour sliced peaches, with juices, on top of batter (do not stir).
Pour 1/2 cup of sugar evenly over top of mixture in the dish. Sprinkle with cinnamon, if desired.
Bake at 375° for 45 - 60 minutes or until golden brown. Serve cobbler warm or cool, topped with ice cream or without.
*If it's peach season, and you'd like to use fresh peaches, you certainly can. First, you'll need to to peel, pit and slice approximately 5 fresh peaches. Bring 1 cup sugar, peach slices, and a Tbsp of lemon juice to a boil over high heat, stirring constantly. Use this in place of the canned peaches in the recipe.