I like this because it is not too sweet. I adapted it from a mango cake in an old issue of Food and Wine Mag.
Ingredients: [‘light margarine’, ‘light brown sugar’, ‘peaches in light syrup’, ‘cornmeal’, ‘all-purpose flour’, ‘baking powder’, ‘cinnamon’, ‘light brown sugar’, ‘egg’, ‘light margarine’, ‘buttermilk’, ‘salt’]
Quantity of Ingredients: [“”,”1 tablespoon light margarine or 1 tablespoon butter”,”4 tablespoons light brown sugar”,”8 ounces cans peaches in light syrup, drained (or more if desired)”,””,”1/2 cup cornmeal”,”1/2 cup all-purpose flour”,”1 teaspoon baking powder”,”1/4 teaspoon cinnamon”,”1/2 cup light brown sugar”,”1 egg”,”2 tablespoons light margarine”,”3/4 cup buttermilk”,”1 dash salt”]
Number of Servings: 8
Steps: [‘In a 9″ cast iron skillet place topping margarine over heat and melt with topping brown sugar.’, ‘Remove from heat and place peaches in a circle around the skillet in the mixture.’, ‘For cake_ mix all cake ingredients together well and dollop spoonfuls on top of peaches in skillet carefully.’, ‘Bake at 375 for 20 minutes.’, ‘Let cool 10 minutes before inverting onto a serving plate.’, ‘If any peaches stick to skillet remove with a spatula and place back on top.’, ‘Serve warm.’]