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 servings
Cuisine: Southern American
Ingredients: 1 small head broccoli cut into small florets and tender stems thinly sliced; 1/2 cup cornmeal; 1/4 cup all-purpose flour; 1 tsp baking powder; 1/2 cup sharp cheddar grated; 1/2 cup buttermilk; 4 large eggs divided; 2 tbsp, plus 1 tbsp for eggs unsalted butter melted; 2 tbsp peach preserves; 1 to 2 tsp hot sauce; 1 tsp apple cider vinegar; 1 cup cherry tomatoes halved; 2 scallions thinly sliced; 1/2 tsp smoked paprika; 1/2 tsp, plus more to finish black pepper; 1 tsp kosher salt divided; 1 1/2 tbsp olive oil

Southern-inspired brunch with char, creaminess, and sweet heat.

Category Brunch

Prep 15 minutes

Cook 22 minutes

Style Southern American

Technique Baking

Diet Friendly Vegetarian

Daily recipe · July 25, 2026

A little about this dish

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.

A final fox tip

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.