Upside Down Peach Corn Cake

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• Topping

• 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)

• Cake

• 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

Directions

1. In a 9" cast iron skillet place topping margarine over heat and melt with topping brown sugar.
2. Remove from heat and place peaches in a circle around the skillet in the mixture.
3. For cake_ mix all cake ingredients together well and dollop spoonfuls on top of peaches in skillet carefully.
4. Bake at 375 for 20 minutes.
5. Let cool 10 minutes before inverting onto a serving plate.
6. If any peaches stick to skillet remove with a spatula and place back on top.
7. Serve warm.