Peach & Cornbread Trifle

Chef Lynn Crawford prepares this dish on hot summer days! The sweetness of the cornbread works so well with the Ontario peaches, especially when they are in season. A crowd pleaser!

Prep Time:
60 min
Cook Time:
30 min


Nutrition Facts


  • 2 tbsp (30 mL) unsalted butter
  • 1 1/2 cups (375 mL) stone-ground yellow cornmeal
  • 1/2 cup (125 mL) flour
  • 1/2 cup (125 mL) sugar
  • 1/2 tsp (2.5 mL) kosher salt
  • 1 tsp (5 mL) baking soda
  • 1 1/4 cups (315 mL) buttermilk
  • 2 eggs
  • 1 tsp (5 mL) pure vanilla extract

Vanilla pudding

  • 2 cups (500 mL) milk
  • 1 vanilla bean, split lengthwise
  • 1/2 cup (125 mL) sugar
  • 3 tbsp (45 mL) cornstarch
  • Pinch kosher salt
  • 1 tbsp (15 mL) unsalted butter

Sautéed Peaches

  • 4 ripe peaches, peeled, pitted and sliced
  • 1/2 cup (125 mL) sugar
  • Pinch kosher salt



  1. In a cast iron skillet or oven-proof baking dish, add butter and place in preheated 425°F (220°C) oven.

  2. Meanwhile, stir together cornmeal, flour, sugar, salt and baking soda. Set aside. 

  3. Whisk together buttermilk, eggs and vanilla, then gently fold into dry ingredients until just moistened.

  4. Rotate the preheated skillet to evenly coat it with the melted butter. Pour batter into the skillet and return to oven. 

  5. Bake cornbread until golden brown and a toothpick inserted in center comes out clean, about 20 minutes.

  6. Transfer skillet to wire rack. Let cornbread rest 5 minutes before removing from skillet.

Vanilla Pudding

  1. In medium saucepan set over medium heat, add milk and vanilla bean and cook until bubbles form at edges.

  2. Meanwhile, in a bowl stir together sugar, cornstarch and salt, then whisk into hot milk. Continue to cook and whisk until mixture thickens enough to coat the back of a spoon. Do not boil. Remove from heat, remove vanilla bean and stir in butter. Cover with plastic wrap, making sure plastic is touching surface of pudding, and chill completely in the refrigerator before serving.

Sautéed Peaches

  1. In a medium saucepan set over medium heat, combine peaches and sugar and salt, and cook until peaches have softened and sugar is completely dissolved, about 15 minutes, stirring frequently. Let mixture cool to room temperature before serving.


  1. Place 1/2 cup (125 mL) of cornbread into the bottom of 4 stemmed glasses and press down gently with the back of a spoon to form a base, then add 1/2 cup (125 mL) of vanilla pudding to each and top with a 1/4 cup (60 mL) sautéed peaches. Serve immediately.