The National Cornbread Festival South Pittsburg, Tennessee

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Peachy Keen Cornbread

1 C Martha White self-rising cornmeal
1 C Martha White self rising flour
½ C Sugar
½ C Margarine – melted
2 Eggs
1 tsp Cinnamon
1 C Diced Peaches
8 oz Mayfield Buttermilk
1 C Chopped Walnuts (optional)
1 C Sugar
1 C Peaches with juice

Mix all together, pour into a hot greased 9 inch skillet. Bake at 400 degrees, until golden brown. While bread is baking, mix 1 cup of peaches with juice with 1 cup of sugar. Cook until juice is thick and like syrup. While bread is hot, pour the mixture over the top of the bread. Serve hot.