Don't judge a cobbler by it's picture. It's the most ridiculously difficult food to photograph. After popsicles.
This is not your typical cobbler. There's just a wee bit of cheesecake involved. You know, just to liven things up a bit. And the cornbread cobbler topping? It's delicious.
Peaches and Cream Cornbread Cobbler
3 large peaches, sliced thin (I left the skin on but you can remove it of you'd like)
1/2 cup sugar
2 Tbsp fresh lemon juice
1 Tbsp cornstarch
8 oz cream cheese
1 egg, beaten
1/3 cup sugar
Cornbread Cobbler Topping
1/2 cup cornmeal
1/2 cup flour
1 Tbsp baking powder
3 Tbsp cold butter
1/2 egg (whisk whole egg first, then use ~2 Tbsp)
1/4 cup milk
Preheat oven to 35o degrees. Toss peach slices with sugar and lemon juice and allow to sit for 10 minutes. Sprinkle in cornstarch and toss to coat slices.
Spray a 9x9" baking dish (or use a pie plate like I did) with baking spray. Transfer peaches to dish.
In a small bowl, use a handheld mixer to whip cream cheese, then add egg, and sugar. Combine until smooth, then pour mixture on top of peaches.
In a separate bowl, combine flour, cornmeal and baking powder. Add in butter in small chunks, then use your hands to combine until mixture becomes coarse and flakey. Use a whisk to mix in egg and milk. Add topping in small dollops to the top of the creamy mixture.
Bake on middle rack for 20-25 minutes, or until topping is golden and cream mixture is set. Remove from oven and allow to cool for 5 minutes prior to serving.