Ingredients:

  • 2 lbs fresh freestone peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

Instructions:

  1. Toss the sliced peaches with granulated sugar, lemon juice, and cinnamon in a bowl and allow the mixture to sit for 10 minutes to create a natural syrup.
  2. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl until fully combined.
  3. Stir in the melted butter, milk, egg, and vanilla extract, mixing until just combined to ensure a tender crumb.
  4. Grease a 9x9 inch square baking pan with butter or cooking spray.
  5. Pour the batter into the pan and spread it evenly.
  6. Gently spoon the peaches and their accumulated juices over the top of the batter without pushing the fruit into the batter.
  7. Bake at 350°F (175°C) for 45-50 minutes until the edges are deep golden brown and the center is set.