- 1 Jiffy cornbread mix, 8.5-ounce box
- Whipped cream, for serving
Preheat oven to 400°F.
Grease an 8-inch cake pan with butter. Add flour to coat, tapping the pan to distribute the flour all over. Shake out any excess flour then place a round of parchment paper in the bottom of the pan.
Place the cornbread mix into a large mixing bowl. Add the egg, milk and vanilla, and mix until well combined. Set aside.
Remove the pits from the peaches and then cut each peach into 8 slices. Place the peaches in a circular pattern into the bottom of the flour-dusted pan. Sprinkle with the sugar and then pour the cornbread batter over the top.
Bake for 20 minutes or until a toothpick comes out clean with inserted into the middle of the cake.
Remove from oven and let cool for a few minutes before inverting onto a cake plate. Slice and serve with whipped cream.