Melt butter in a 10-inch cast-iron skillet over medium-high. Add peaches and jalapeños; cook, stirring, approximately 3 minutes. Jalapeños will be tender and peaches will start to caramelize.
While the peaches and jalapeño are cooking, in a large bowl and follow the directions on the back of the box of the cornbread mix. Stir in the peaches and jalapeños. Set aside.
Put the skillet in the oven for 5 minutes to heat the skillet. Carefully remove skillet from oven and add another tablespoon of butter and swirl to coat the skillet.
Add the cornmeal batter to the skillet and return to the oven. Bake about 20 minutes until cooked through. Remove from oven and let cool slightly. Best served warm with honey butter.
Honey Butter: Mix together 4 tbsp softened butter and 2 Tbsp honey.
I always forget to buy dessert when company comes. I'm keeping these delicious coffee cake mixes in my pantry for whenever someone visits. They are quick and easy to make and they are wonderful.
