Peach Cobbler with Cornmeal Crust

½ cup unsalted butter

4 cups sliced peaches

½ cup sugar

1 cup Artisan Milling Company cornmeal

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1 cup milk

1 teaspoon pure vanilla extract

Preheat oven to 350 F. Melt the butter in a large cast iron skillet or ovenproof baking dish in the oven, 5 – 7 minutes.

In a large bowl, whisk together the cornmeal, baking powder, and salt. Add the sugar, milk and vanilla extract, and stir until evenly blended. Remove the skillet from the oven and add the melted butter to the batter; stir to combine. Pour the batter all at once into the skillet, then add the sliced peaches and any juices to the center of the batter.

Bake until the top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve, hot, warm, or at room temperature with whipped cream, crème fraiche, or ice cream.