Corn and Peach Cobbler

Ingredients:

Filling

• 3 tbsp butter + extra for greasing the pan
• 1.3 kg peaches, sliced
• 0.5 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 tsp salt

Topping

• 1.5 cups of flour
• 1/3 cup corn flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into pieces
• 1 can (200 g) of creamed corn
• 0.5 cups heavy cream
• 1 teaspoon pure vanilla extract
• Coarse sugar, for sprinkling
• Vanilla ice cream, for serving

Preparation:

1. Filling:
   
   Preheat oven to 375°F (190°C). Grease a 9 x 13-inch (22 x 32 cm) baking dish. Combine the peaches in a large bowl with granulated sugar, cornstarch, and salt; transfer to the prepared baking dish and scatter pats of butter on top. Cover with foil and bake until bubbly, 30 minutes.
   
2. Topping:
   
   In a large bowl, combine the flour, cornmeal, granulated sugar, baking powder, and salt. Stir in the chilled butter pieces, then fold in the creamed corn, heavy cream, and vanilla extract. Spoon the topping over the peaches and sprinkle with coarse sugar.
   
3. Bake:
   
   Return the cobbler pan to the oven and bake, uncovered, until the topping is golden brown and the peaches are tender, about 45 minutes. Serve with vanilla ice cream.