Peach Upside Down Cake

Since we apparenlty love cornbread-related desserts, Z and I this week made a Cornmeal and Peach Upside Down Cake from Martha Steward (recipe here). We thought it was very delicious, although with a stick and a half of butter, it was certainly not healthy! I followed the recipe exactly (baking is not normally my strength, so I don't like to take too many chances!), but I will make some minor changes next time. Specifically, the recipe calls for too much butter to be melted in the cast iron skillet to form the top-crust/cook the peaches, at least for the size skillet we have. If you make it yourself, I'd suggest starting with about half the butter, and melting it, and, based on how thickly it coats the bottom of the pan, you can add more until it seems like an appropriate amount for your skillet.