From above, two golden cornbread squares sit on matte plates, topped with vivid green charred broccoli, fluffy yellow eggs, blistered red tomato halves, and a glossy peach-orange drizzle, finished with scallion curls, flaky salt, and black pepper for a bright, elegant contrast.

Skillet Cornbread Toasts with Charred Broccoli, Soft Eggs & Peach Pepper Drizzle

Name: Skillet Cornbread Toasts with Charred Broccoli, Soft Eggs & Peach Pepper Drizzle
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2
Cuisine: Southern American
Ingredients: broccoli, 1 small head cut into small florets and tender stems thinly sliced; cornmeal, 1/2 cup; all-purpose flour, 1/4 cup; baking powder, 1 tsp; sharp cheddar, 1/2 cup grated; buttermilk, 1/2 cup; large eggs, 4 divided; unsalted butter, 2 tbsp, plus 1 tbsp for eggs melted; peach preserves, 2 tbsp; hot sauce, 1 to 2 tsp; apple cider vinegar, 1 tsp; cherry tomatoes, 1 cup halved; scallions, 2 thinly sliced; smoked paprika, 1/2 tsp; black pepper, 1/2 tsp, plus more to finish; kosher salt, 1 tsp divided; olive oil, 1 1/2 tbsp

Category Brunch

Prep 15 minutes

Cook 22 minutes

Style Southern American

Technique Baking

Diet Friendly Vegetarian

Daily Recipe: July 25, 2026

This brunch leans Southern without falling into the usual biscuit-and-gravy lane: buttery skillet cornbread gets topped with a warm tangle of charred summer broccoli, jammy tomatoes, and softly scrambled eggs, then finished with a peach-pepper drizzle for sweet heat. The broccoli brings freshness and texture, while sharp cheddar, scallions, and a little smoked paprika make everything feel rich, sunny, and perfect for a warm, slightly rainy morning.

Ingredients (for 2)

Broccoli - 1 small head - cut into small florets and tender stems thinly sliced
Cornmeal - 1/2 cup
All-purpose flour - 1/4 cup
Baking powder - 1 tsp
Sharp cheddar - 1/2 cup - grated
Buttermilk - 1/2 cup
Large eggs - 4 - divided
Unsalted butter - 2 tbsp, plus 1 tbsp for eggs - melted
Peach preserves - 2 tbsp
Hot sauce - 1 to 2 tsp
Apple cider vinegar - 1 tsp
Cherry tomatoes - 1 cup - halved
Scallions - 2 - thinly sliced
Smoked paprika - 1/2 tsp
Black pepper - 1/2 tsp, plus more to finish
Kosher salt - 1 tsp - divided
Olive oil - 1 1/2 tbsp

Preparation

Step 1 - 🔥🍳⏲️

Heat the oven to 425°F. Put a small oven-safe skillet or baking dish inside for 5 minutes so it gets hot.
Step 2 - 🥣🌽🧂

In a bowl, whisk together the cornmeal, flour, baking powder, 1/2 teaspoon salt, smoked paprika, and black pepper.
Step 3 - 🥛🥚🧈

In another bowl, whisk the buttermilk, 1 egg, and 2 tablespoons melted butter until smooth.
Step 4 - 🥣🧀🥄

Pour the wet mixture into the dry mixture and stir just until combined. Fold in half of the grated cheddar.
Step 5 - 🍳🫓🧀

Carefully remove the hot skillet, lightly grease it, and pour in the batter. Sprinkle the remaining cheddar on top.
Step 6 - 🔥🌽✅

Bake for 14 to 16 minutes, until golden and set in the center.
Step 7 - 🥦🍅🍳

Toss the broccoli and cherry tomatoes with olive oil, the remaining 1/2 teaspoon salt, and black pepper. Cook the broccoli in a hot skillet for 3 to 4 minutes until bright green and lightly charred, then add the tomatoes and cook 2 minutes more. Stir in half the scallions.
Step 8 - 🍑🌶️✨

Whisk the peach preserves, hot sauce, and apple cider vinegar until smooth. Add 1 teaspoon warm water if needed to make it easy to drizzle.
Step 9 - 🥚🧈🍴

Beat the remaining 3 eggs. Melt 1 tablespoon butter in a skillet over low heat, then cook the eggs gently, stirring until soft and creamy.
Step 10 - 🍽️🥚🥦

Cut the baked cornbread into 2 large squares. Top each piece with soft scrambled eggs and the broccoli-tomato mixture.
Step 11 - 🌿🫑🍑

Drizzle with the peach sauce, add the remaining scallions, and finish with extra black pepper and flaky salt if you like. Serve warm.

Additional

For an even more striking plate, scatter a few microgreens or basil leaves on top. If you want extra Southern flair without getting predictable, swap the cheddar for pimento cheese crumbles or add a spoonful of pickled peach slices. Kids can help whisk the cornbread batter and stir the peach drizzle.