3 medium fresh peaches, peeled, pitted, and sliced

1 cup cornmeal

1 cup all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

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Preheat oven to 350°F (175°C). Lightly grease a 10-inch ovenproof skillet (preferably cast iron).
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk melted butter, eggs, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Pour the batter into the prepared skillet and smooth the top.
Arrange sliced peaches evenly over the batter, pressing them slightly into the surface.
Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool in the skillet for 10–15 minutes before slicing and serving.
Serve warm with powdered sugar, whipped cream, or vanilla ice cream.

For added flavor, sprinkle a pinch of cinnamon or nutmeg into the batter.

Substitute buttermilk for milk for extra tenderness.

Try using nectarines, plums, or berries instead of peaches for variation.

Sprinkle coarse sugar over the batter before baking for a crisp top.

Serve warm for the best texture and flavor.