adapted from FOOD NETWORK:sunny anderson
Makes 6-8
Ingredients
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1 cup all-purpose flour
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1 cup stone-ground yellow cornmeal
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1 cup heavy cream
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2 eggs (for extra moistness, I used a tablespoon of sour cream for one egg)
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1/2 stick butter, melted
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2 tablespoons brown sugar
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1 teaspoon baking powder
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1 teaspoon salt
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1 12 oz can of peaches, drained
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Special Equipment
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1 9” cast iron skillet
Cooking Directions
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Preheat oven to 400 degrees Fahrenheit in a large bowl, mix flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder, and salt
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In a cast-iron skillet over medium heat, add 1/2 cup of dark brown
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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.
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Be sure to place drained peaches on the bottom of the skillet, spread evenly.
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Pour in batter and smooth top with a spatula.
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Bake for 25 minutes until cornbread is golden and a toothpick comes out clean (I use a timer to ensure doneness)
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Place a platter over the skillet and invert the cake