Place a 12” cast iron skillet in middle rack of oven and heat oven to 350 degrees.
Place 2 tablespoons of butter in the skillet while in oven.
In a large bowl combine cornmeal, flour, baking soda, and salt.
In a separate bowl, whisk egg then add sour cream and buttermilk. Stir well until all is incorporated.
Add the egg mixture to the dry ingredients and stir just until mixed. Add 6 tablespoons of melted butter and stir again just until mixed thoroughly.
Remove skillet from oven and swirl the melted butter to evenly distribute in pan. Pour batter in skillet and spread evenly. Bake for 25-30 minutes until golden brown and toothpick inserted comes out clean.
Let cool for 10 minutes, slice and serve. Great with soups and stews and lots of butter.
1cuporganic sprouted white wheat flour(can substitute g-f sprouted flour*)
3/4cuporganic sprouted red wheat flour(can substitute g-f sprouted flour*)
3tablespoons organic sugar or sweetener of choice
2teaspoonsaluminum-free baking powder
1/4teaspoon sea salt
6tablespoonsvery cold unsalted organic butter,cut into small pieces
1cuporganic whole buttermilkplus more for brushing
2teaspoons coarse sugar for sprinkling
Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.