Ingredients
4tbspbutter,melted
6tbspslightly light-brown sugar,packed
2mediumpeaches,(10 oz), peeled if desired, cored and each sliced into 12 slices)
½cupall-purpose flour
½cupcornmeal
¼tspbaking soda
¼tspsalt
3tbspbutter,melted
½cupgranulated sugar
1largeegg
½tspvanilla extract
⅔cupbuttermilk
cream,whipped, or vanilla ice cream, for serving
raspberries and fresh mint,optional, for garnish
Preparation
Preheat oven to 350 degrees F. Spray each well of a 6-cup jumbo muffin pan with cooking spray.
Divide 4 tablespoons of melted butter among wells, adding about 2 teaspoon to each, then evenly sprinkle 1 tablespoon of the brown sugar into each well over butter.
Layer peaches over brown sugar layer, adding 4 slices to each well. Set aside.
In a mixing bowl whisk together flour, cornmeal, baking soda and salt for 20 seconds. Make a well in center of flour mixture.
In a separate mixing bowl, mix together sugar and 3 tablespoons of melted butter then whisk in egg, vanilla and buttermilk, mixing until well blended. Pour buttermilk mixture into the flour mixture and using a wooden spoon, stir just until combined.
Divide mixture among muffin cups, adding about a ¼ cup to each, then spread into an even layer.
Bake in preheated oven for about 18 to 21 minutes, until toothpick comes out clean (or with a crumb or two).
Let cool for 5 minutes. Run a knife around edge to loosen if needed then set a wire rack over pan and invert onto wire rack (tap bottom of wells to help coax them out).
Let cool and serve topped with whipped cream and decorate with raspberries and mint or serve warm with vanilla ice cream.
