Preheat oven to 375℉ and butter a pie baking dish.
In a large bowl, combine all the ingredients for the peach cobbler filling.
Toss until the peaches are evenly coated. Set aside.
In a separate large bowl, whisk together the yellow cornmeal, flour, baking powder, salt, and brown sugar.
In a small bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry cornbread ingredients. Fold together until incorporated but do not overmix.
Transfer the peach cobbler filling to the prepared pie dish and layer evenly.
Drop spoonfuls of the cornbread batter over the peaches.
Use the back of a spoon to gently spread the batter, leaving a few small openings where peaches can bubble through.
Set a baking tray or foil under the pie dish so it will be bubble over in the oven while baking.
Bake the peach cobbler for 40-45 minutes until the cornbread is golden brown and peach cobbler is bubbling.
Allow the cobbler to cool for 10–15 minutes before serving. Serve warm with side of vanilla ice cream
