• 1  cup sifted enriched all-purpose flour
• ¹/₂ teaspoon baking soda
• ¹/₄ teaspoon salt
• 1  cup enriched yellow cornmeal
• ³/₄ cup firmly packed light brown sugar
• 1  egg, beaten
• ¹/₂ cup buttermilk
• ¹/₃ cup dairy sour cream
• Peach Butter Elegante
• Sweetened fresh peach slices

1. Blend flour, baking soda, salt, cornmeal, and brown sugar in a bowl; set aside.
2. Beat egg, buttermilk, and sour cream until well blended; add to dry ingredients and stir until just smooth (do not overmix).
3. Turn into a greased 11 x7x 1¹/₂-inch pan and spread batter evenly.
4. Bake at 425 ํ F about 20 minutes.
5. While still warm, cut corn bread into serving-size pieces, remove from pan, and split into two layers. Spread Peach Butter Elegante generously between layers. Top with peach slices.

Peach Butter Elegante:

1. Thaw 1 package (10 or 12 ounces) frozen sliced peaches.
2. Drain peaches and cut into pieces; set aside.
3. Put 1 cup firm unsalted butter or 1 cup margarine into a small mixing bowl.
4. Beat with electric mixer on high speed just until butter is whipped.
5. Add ¹/₂ cup confectioners’ sugar gradually, beating thoroughly.
6. Add the peaches, about 1 tablespoon at a time, beating thoroughly after each addition. (Do not allow butter to become too soft.) Chill until ready to use.

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