Step 1

Preheat oven to 375°F. Toss together the peaches with sugar, cornstarch and lemon. Melt two tablespoons of butter in a 10 inch cast iron skillet by placing skillet in the oven for a couple of minutes.

Step 2

In a large bowl, combine the cornmeal, flour, baking powder, brown sugar, salt and cinnamon.

Step 3

Add the egg, melted butter and vanilla extract, stirring until dry ingredients are moistened. Add buttermilk, a little at a time until batter is wet but thick. You want a thicker texture than regular cornbread batter.

Step 4

Transfer peaches to hot skillet and ladle dollops of cornmeal batter on top of the peaches, leaving some space between them, until all batter is gone. Bake for 45–50 minutes, or until top is lightly browned and edges are bubbling.

Step 5

While cobbler is baking, beat together heavy cream, powdered sugar, cinnamon and vanilla extract with an electric hand mixer until stiff peaks form.

Step 6

Serve cobbler warm with a dollop of cinnamon whipped cream.