- Preheat oven to 400 degrees Fahrenheit.
- Lightly grease an 8-inch cake pan with butter. Place parchment paper over the bottom of the pan. Grease pan again, and lightly dust with flour.
- Whisk together milk, eggs, vegetable oil and vanilla until blended. Fold in cornbread mix until fully blended.
- Place the cut peaches in a circular pattern on the bottom of the cake pan. Mix sugar and cinnamon and dust peaches.
- Pour cornbread batter over the top of the peaches, using a spatula to evenly distribute batter without mixing into peach layers.
- Bake in the oven for 20 minutes, or until middle is cooked thoroughly and cake is golden brown on top.
- Remove from oven and let cool completely before flipping cake onto serving plate.
- Serve sliced with vanilla ice cream.