Late Summer Peach & Buttermilk Cornbread

Preheat oven to 400°F (200°F). Heat 10-inch (25 cm) cast iron skillet over medium heat; add butter and brown sugar. Cook for 3 to 5 minutes until sugar melts and mixture starts to bubble. Stir in peaches, lemon juice and cinnamon.

Combine cornstarch with 2 tbsp (30 mL) water. Add to skillet; cook for 8 to 10 minutes or until thickened.

Meanwhile, in large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, ginger and cinnamon until well combined. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

In separate bowl, whisk together eggs and buttermilk; stir into flour mixture until just moistened. On work surface, place dough between two sheets of parchment paper; roll out into 10-inch (25 cm) round. Remove top sheet of parchment paper; invert rolled dough over peaches.

Bake for 20 to 22 minutes or until golden brown and cornbread springs back when touched lightly in centre. Transfer to rack; let cool completely or serve warm.