Coconut Milk Shrimp with Jalapeño-Peach Cornbread

Preheat the oven to 400°F.

Make the cornbread cake batter, adding the jalapeño to the batter (reserving some for the top).

Place butter in a 10-inch ovenproof skillet and place in the oven until butter melts, about 2 minutes. Remove the skillet from the oven. Pour the cornbread batter into the pan and press to the edges. Scatter the peaches and reserved jalapeño slices all over the top and return to the oven. Bake until the cornbread is golden brown and a knife inserted in the center comes out clean, 25 to 30 minutes.

Meanwhile, in a 12-inch skillet, heat oil over medium heat. Add the garlic, ginger, crushed red pepper (if using), and salt; fry until fragrant, about 1 minute, lowering the heat as needed to keep the garlic from browning. Add the shrimp and quickly cook until the shrimp are starting to turn pink, about 3 minutes. Add the coconut milk, bring to a simmer, and cook until the shrimp are cooked through, about 3 minutes. Add the lime zest and juice to the shrimp, taste, and season with additional salt, if needed.

Remove the cornbread from the oven and let cool for 10 minutes.

To serve, cut wedges of the cornbread and place in the bottom of a shallow bowl or plate with a rim. Ladle the coconut milk shrimp over the top. Scatter a pile of herbs on top.

Preheat the oven to 400°F. Grease a 9-inch cake pan.

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.

In a separate large bowl, whisk together the buttermilk, butter, egg, brown sugar, and honey.

Add the wet ingredients to the dry ingredients; stir until well combined. Pour the batter into the prepared pan. Bake until golden brown and a knife inserted in the center comes out clean, 25 to 30 minutes.

Cool on a wire rack. Serve warm or store in an airtight container for up to 2 days.