Grilled Cornbread and Peaches
Come summer, we’re extra fond of toasted pound cake with berries and cream. But every once in awhile we like to change it up. Day old cornbread makes for a sturdy, toothsome canvas for grilled summer peaches. Spread with butter and honey, the cornbread gets lightly caramelized over the hot grates. No grill? No problem. You can make this same winning dessert under the broiler (just think of it as an upside down grill). Toasted almonds add crunch and basil leaves add color and quintessential backyard flavor. If you can, slice the cornbread and let it dry out slightly before grilling—it’ll be easier to grill if a little bit dry.