Cornbread Peach Cobbler
On October 09, 2026
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This delightful dessert combines two of my family’s favorite recipes—my Skillet Cornbread and Smoked Peach Cobbler—to create this incredible Cornbread Peach Cobbler. This dish helps you bring one-of-a-kind flavor and texture as you satisfy that sweet tooth by the campfire.
Skillet Cornbread Peach Cobbler
Cobbler is a staple at our house, and my kids fight over the crispy edges of my cornbread. So I thought, “Why not put them in the same pan.” You get sweet, jammy peaches under a golden, honey-kissed cornbread topping, all cooked in a single skillet right on your grill. Whether you’re camping, hosting a backyard cookout, or just want to add a little BBQ touch to your dessert, this Cornbread Peach Cobbler will help you become a Backyard BBQ Hero.
Ingredients for Cornbread Peach Cobbler
You likely have most of what you need in your pantry already. There are a few fresh items, so take a look before you jump in.
Peach Filling
- 2 Tablespoons butter (for the skillet)
- 5 peaches (about 4 cups, peeled, pitted, and sliced)
- ½ cup sugar
- 2 Tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 lemon (zest and juice)
What Peaches Are Best for Cobbler?
Fresh, ripe peaches are best if you can get them. Look for ones that smell sweet and give a little when pressed. Don’t worry if peaches are out of season. Frozen peaches work great too as long as you thaw them and drain the excess liquid. You can still put together a delicious cobbler to feed the people you love, even if peaches aren’t in season. Work with what you’ve got available!
Cornbread Cobbler Batter
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- ¾ cup sugar
- 2 Tablespoons honey
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅓ cup butter (grated)
- 1 cup buttermilk
How to Make Cornbread Peach Cobbler
This cobbler comes together in three easy phases: the peaches, the batter, and the bake. Here’s how to do it:
- Preheat the grill and skillet. Fire up your smoker or grill to 375 degrees F. Set your cast iron skillet on the grates and close the lid so the pan heats up with the grill. You can also make this in your oven at the same temperature.
- Melt the butter. Add 2 Tablespoons of butter to the hot skillet, close the lid, and let it melt. Carefully swirl the pan to coat the bottom and sides.
- Make the peach filling. In a large bowl, toss the sliced peaches with the sugar, flour, salt, lemon zest, and lemon juice. Pour everything (juices included) into the buttered skillet and spread it into an even layer.
- Mix the dry ingredients. In another large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg. Add the grated cold butter and toss with a fork until it’s coated and broken into pea-sized pieces.
- Add the wet ingredients. Stir the honey into the buttermilk, then pour it over the dry ingredients. Stir gently until just combined. The batter will be thick and a little lumpy, and that’s exactly what you want.
- Top the peaches. Drop spoonfuls of batter over the peaches, leaving small gaps so the fruit can bubble up through.
- Grill the cobbler. Close the lid and cook for 50 to 60 minutes, rotating the skillet halfway through.
- Rest and serve. Pull the skillet off the grill and let the cobbler rest for 15 minutes so the filling can set up.
How Long to Grill Cobbler
When I make my regular Skillet Cornbread, I preheat the skillet at a hot 425 degrees F to get those crispy edges before the batter ever hits the pan. For this cobbler, I skip that high-heat and go with a steady 375 degrees F. Plan on 50 to 60 minutes at this temperature, but keep in mind times are just an estimate. The peaches need time to soften and get syrupy, and the longer cook lets the topping bake all the way through without the fruit scorching on the bottom.
You’ll know it’s done when the topping is deep golden brown, a toothpick poked into the cornbread comes out clean, and the filling is bubbling around the edges. Start checking at the 50-minute mark.
Serving Suggestions
You’ll want to serve this one warm, trust me. Every bite comes full of jammy peaches, a soft cornbread center, and golden, slightly crisp edges, with honey tying it all together. The cobbler is great as-is, but if you really want to take things over the top, add a scoop of vanilla ice cream. For a lighter touch, my Homemade Whipped Cream slaps and only takes a couple minutes to make.
Susie’s Cornbread Peach Cobbler Pro Tips
With this cornbread cobbler, a few small moves make a big difference.
- Use cold (or frozen) butter. Pop the butter in the freezer for 15 to 20 minutes, then grate it. Cold butter stays in little pieces that melt as it bakes and create a tender, slightly flaky topping.
- Don’t over-mix the batter. Stir just until you don’t see dry flour. Over-mixing makes the cornbread tough and dense instead of soft.
- Leave gaps in the topping. Those openings let steam escape and let the peach juices bubble up, so the cornbread bakes through instead of turning gummy underneath.
More Backyard Dessert Recipes
If this cobbler has you craving more sweet treats from the grill and smoker, here are a few more favorites to try next:
You can find all of these (and hundreds more) in the recipe library and in the Hey Grill Hey App.
Cornbread Peach Cobbler Recipe
Grab your skillet and make this Cornbread Peach Cobbler for your crew this week, then come back and leave a comment with a 5-star rating. I love hearing how my recipes turn out for you!
Snap a few photos and tag @heygrillhey on Facebook and Instagram so I can see your creation. And if you’re not already, subscribe to my YouTube channel for the latest recipes and tutorials to help you feel like a Backyard BBQ Hero!
Cornbread Peach Cobbler
Ingredients
Peach Filling
- 2 Tablespoons butter for the skillet
- 5 peaches about 4 cups, peeled, pitted, and sliced
- ½ cup sugar
- 2 Tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 lemon zest and juice
Cornbread Cobbler Batter
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅓ cup butter grated
- 1 cup buttermilk
- 2 Tablespoons honey
Instructions
- Preheat the grill and skillet. Set up your grill or smoker with a temperature around 375 degrees F. Place a 12-inch cast iron skillet on the grates and close the lid.
- Melt the butter. Add the 2 Tablespoons of butter to the preheated skillet. Close the lid and let the butter melt, then carefully swirl the skillet to coat the bottom and sides.2 Tablespoons butter
- Make the peach filling. While the butter melts, add the peeled, pitted, and sliced peaches to a large bowl. Add the sugar, flour, salt, lemon zest, and lemon juice, and toss until the peaches are evenly coated. Pour the peaches and any juices into the buttered skillet and spread them into an even layer.5 peaches, ½ cup sugar, 2 Tablespoons all-purpose flour, ¼ teaspoon salt, 1 lemon
- Mix the dry ingredients. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg. Add the grated cold butter to the dry ingredients and toss with a fork until the butter is coated and evenly distributed, with pieces about the size of small peas.1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg, ⅓ cup butter
- Add the wet ingredients. Stir the honey into the buttermilk, then pour it over the dry ingredients. Stir gently until just combined. The batter will be thick and a little lumpy. Do not over-mix.2 Tablespoons honey, 1 cup buttermilk
- Top the peaches. Drop spoonfuls of the cornbread batter over the peaches, leaving small gaps so the fruit can bubble up through the topping.
- Grill the cobbler. Close the lid and cook for 50 to 60 minutes, rotating the skillet halfway through for even browning. The cobbler is done when the topping is golden brown, a toothpick inserted in the cornbread comes out clean, and the filling is bubbling around the edges.
- Rest and serve. Remove the skillet from the grill and let the cobbler rest for 15 minutes so the filling can thicken. Serve warm, ideally with a scoop of vanilla ice cream or homemade whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I cant help to wonder if 50 minutes is enough time to infuse enough smokiness to the dish. Im on a mission to smoke the world right now and camt help to think that a lower temp for more smoke flavor is warranted and then maybe a high heat to finish it off?
What are your thoughts? Love your smoked turkey rub BTW. Came to get that for a turkey breast im doing this weekend and stumbled on this cobbler.
I LOVE the smoke enthusiasm! You can give it a shot. I would probably recommend upping the smoke levels rather than lowering the temperature and extending the cook time. Baked goods like cobbler need the heat to cook through and develop the crispy, golden edges.
Delish!