Recipe courtesy of Dave Lieberman
Peach Cornbread Trifle


  • 2 pounds very ripe peaches
  • 1/4 cup sugar
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound cornbread either store-bought or homemade


Score the bottom of peaches with an "X." Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.

Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks.

Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.

Refrigerate and serve cold.

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