Soaking the cornmeal overnight and mixing in loads of turbinado sugar takes this cornbread cobbler from an ordinary standard to texturally rich and sinfully delicious. The ripe juicy peaches are spiked with Southern Comfort bourbon and to add an additional tribute to the Old South, I included maple candied chipotle bacon. Serve this warm with homemade vanilla ice cream. —Food vs Plate
In a mixing bowl, combine the cornmeal and buttermilk. Cover and leave at room temperature at least 5 hours, or overnight.
Preheat the oven to 425 degrees.
In a large mixing bowl, sift together flour, baking powder, and baking soda. Mix in the sugar and salt. Pour in the eggs, butter, corn kernels and vanilla. Mix until combined and set aside while making the peaches.
Bacon Bourbon Peaches
To make Candied Bacon: Preheat oven to 375 degrees. Line a cookie sheet with foil and place wire baking rack on top. Combine sugar, salt, and chipotle in a small bowl. Coat bacon with maple syrup, allowing the excess to drip off. Roll bacon in spiced sugar until it's completely covered on both sides. Place on wire rack and bake for 25 minutes, watching carefully so it doesn't burn. While it's hot transfer bacon to parchment paper and set aside to cool. Crumble half the bacon into small pieces, leaving the remaining for garnish.
To make Spiked Peaches: Melt butter in a large skillet over medium heat. Add peaches, turbinado sugar, cinnamon, cloves and saute for 3 minutes. Add Bourbon and bring to boil for 2 minutes. Take off heat and stir in crumbled bacon.
To assemble Cobbler: Fill 10 ramekins half way with Spiked Peaches. Top with 1/4 cup Sweet Corn Batter. Bake on foil lined cookie sheet in preheated oven for 18 minutes or until crust is nicely browned. Let cool slightly before serving. Garnish with the reserved Maple Candied Bacon.