Cornbread Peach Cakes

Cornbread Peach Cakes are fabulous little mini cakes made in a large muffin tin.

Ingredients

Equipment

• Large 6 cup muffin tin (for Texas size muffins)

Muffins

• 2 cans sliced peaches, drained (syrup reserved)
• 6 (1 tablespoon) slices butter
• 6 heaping teaspoons brown sugar
• Cinnamon
• 1 (16 ounce) box Duncan Hines Dolly Parton's Sweet Cornbread mix
• 1/3 cup melted butter
• 1 egg
• 3/4 cup milk
• 1/4 cup reserved peach syrup

Instructions

1. Heat oven to 375 degrees F. Heavily spray muffin cups.
2. Place 4 peach slices in each muffin cup. Top each with 1 tablespoon butter and 1 heaping teaspoon brown sugar, then sprinkle lightly with cinnamon. Set aside.
3. Empty box of cornbread mix into a bowl. Add melted butter and 2 eggs. Add milk and peach syrup to make 1 cup liquid. Sprinkle with a bit more cinnamon. Whisk all ingredients together until well combined.
4. Fill each muffin cup to the top with the cornbread batter. Tap the muffin tin on the counter two or three times to evenly distribute the cornbread batter. Bake for 20 to 25 minutes.
5. As soon as the muffins are baked, flip the muffin tin over onto a cookie sheet.
6. Serve with ice cream, if desired, but they are delicious without it!