*adapted from FOOD NETWORK:sunny anderson*
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 cup heavy cream
2 eggs (for extra moistness, I used a tablespoon of sour cream for one egg)
1/2 stick butter, melted
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 12 oz can of peaches, drained
1 9” cast iron skillet
Preheat oven to 400 degrees Fahrenheit in a large bowl, mix flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder, and salt
In a cast-iron skillet over medium heat, add 1/2 cup of dark brown
sugar, firmly pack 1/2 stick butter and 1/4 cup brandy and let melt. When melted, remove from skillet and add remaining ingredients from the large bowl.
Be sure to place drained peaches on the bottom of the skillet, spread evenly.
Pour in batter and smooth top with a spatula.
Bake for 25 minutes until cornbread is golden and a toothpick comes out clean (I use a timer to ensure doneness)
Place a platter over the skillet and invert the cake