Grilled Peach Cornmeal Shortcakes with Cinnamon Caramel Bourbon Whipped Cream

Grilled peaches: preheat the grill to medium-high. Mix the melted butter and brown sugar and brush over the cut sides of the peaches. Grill cut-side down 3–5 minutes, until charred and caramelized.

Shortcakes: preheat the oven to 425°F and line a baking sheet with parchment. Whisk together the flour, cornmeal, baking powder, salt, baking soda, and sugar.

Cut in the cold butter until crumbly, then stir in the buttermilk until the dough just comes together.

Turn out onto a floured surface, pat into a rectangle, cut into four pieces, stack, press down, and repeat three times to create layers.

Pat or roll to 1 inch thick, trim the edges, and cut into six squares. Freeze on a sheet tray for 10 minutes.

Brush the tops with beaten egg, sprinkle with sugar, and bake 13–15 minutes, until golden.

Cinnamon caramel: melt the sugar in a saucepan over medium heat, stirring, until golden. Carefully add the butter and stir to melt, then slowly pour in the cream, stirring constantly. Add the cinnamon and a pinch of salt, simmer 1–2 minutes until smooth, and cool slightly.

Bourbon whipped cream: whip the cream, sugar, vanilla, and bourbon in a chilled bowl until soft peaks form.

Split the shortcakes and layer with grilled peaches, a spoonful of cinnamon caramel, and a dollop of bourbon whipped cream. Drizzle with extra caramel and top with flaky salt.