6 c. fresh sliced peaches
1/2 c. brown sugar, packed
1 tbsp. cornstarch
1 tbsp. lemon juice
1/2 tsp. cinnamon
1/2 c. all-purpose flour
1/3 c. Quaker enriched cornmeal
1 tbsp. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter
1/4 c. milk
1 egg, beaten

In a 3-quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice and cinnamon. Bring to a boil, stirring constantly. Boil and stir 1 minute. Pour mixture into 1 1/2 quart casserole dish. Heat oven to 350 degrees. Combine dry ingredients, cut in butter until mixture resembles coarse crumbs. Add milk and egg, mixing just until dry ingredients are moistened. Drop by scant 1/4 cupfuls over hot filling. Bake 30 to 35 minutes or until topping is light golden brown. Serve warm. Makes 6 servings.