Peach and Cornbread Trifle

In a cast iron skillet or oven-proof baking dish, add butter and place in preheated 425°F (220°C) oven.

Meanwhile, stir together cornmeal, flour, sugar, salt and baking soda. Set aside.

Whisk together buttermilk, eggs and vanilla, then gently fold into dry ingredients until just moistened.

Rotate the preheated skillet to evenly coat it with the melted butter. Pour batter into the skillet and return to oven.

Bake cornbread until golden brown and a toothpick inserted in center comes out clean, about 20 minutes.

Transfer skillet to wire rack. Let cornbread rest 5 minutes before removing from skillet.

In medium saucepan set over medium heat, add milk and vanilla bean and cook until bubbles form at edges.

Meanwhile, in a bowl stir together sugar, cornstarch and salt, then whisk into hot milk. Continue to cook and whisk until mixture thickens enough to coat the back of a spoon. Do not boil. Remove from heat, remove vanilla bean and stir in butter. Cover with plastic wrap, making sure plastic is touching surface of pudding, and chill completely in the refrigerator before serving.

In a medium saucepan set over medium heat, combine peaches and sugar and salt, and cook until peaches have softened and sugar is completely dissolved, about 15 minutes, stirring frequently. Let mixture cool to room temperature before serving.

Place 1/2 cup (125 mL) of cornbread into the bottom of 4 stemmed glasses and press down gently with the back of a spoon to form a base, then add 1/2 cup (125 mL) of vanilla pudding to each and top with a 1/4 cup (60 mL) sautéed peaches. Serve immediately.