This wasn't a perfect experiment but it used the last of my peaches making it difficult to try it again. The taste was really good but the cooking was difficult. However, I thought I'd share the idea for those who want to continue experimenting. I believe my biggest problem was using the entire batch of cornbread, cutting it in half would have saved a lot of headache.
I've shared cornbread recipes before so I won't give you the instructions here - I just used the recipe on the back of the cornmeal bag.
Peaches and cornbread
1 batch of cornbread batter (use recipe on back of cornmeal but double sugar and use 1 stick butter)
Peaches - about 2 pounds frozen
1 cup sugar
2 teas cinnamon
Melt stick of butter in a casserole dish (I used a 9" round dish). Swish butter around pan and pour remaining in cornbread batter. Layer peaches over butter, sprinkle on sugar and cinnamon. Mix in bowl.
Spoon 1/2 of cornbread batter on peaches (full batter was far too much). Bake at 350 for up to an hour.
(I baked this at 450 and it nearly burnt the outside and left the inside doughy so a lower temperature would have faired better.)
Serve with vanilla ice cream or whipped cream.
I know that I usually hold off my experiments until I have them nearly perfected but this recipe was really tasty once I removed the top half of the cornbread. The cornbread absorbs a good deal of peach juice which makes it moist and tasty but the peaches were still moist. This was not a good fruit year here in Washington so there wasn't extra peaches. I may try this with canned fruit and share again. However I loved the idea behind this experiment. Cornbread can easily be made gluten-free and accented the peaches perfectly.