Sweet Cornmeal Cakes with Peaches and Cream

0 Preheat oven to 350°F / 177°C.
1 Spray a muffin tin with nonstick cooking spray. Set aside. 
2 Prepare peaches: While the oven is heating, peel and chop peaches. Combine with 1/4 cup sugar and stir well. Set aside.
3 Make shortcakes: In a large mixing bowl, whisk together flour, cornmeal, baking soda, and salt. Set aside.
4 Melt butter until hot (in the microwave or on the stove). Whisk white sugar into melted butter. Add eggs until fully incorporated and frothy. Whisk in buttermilk until smooth. 
5 Pour liquids over dry ingredients and gently fold together. Do not overmix (it’s okay if some small lumps remain).
6 Spoon cornmeal batter into prepared muffin tin. Sprinkle with Demerara sugar (if using). Bake until a tester comes out clean, 14 to 16 minutes. 
7 Make whipped cream: Combine cream, 1 Tablespoon sugar, and bourbon. Use a standing mixer or hand mixer to beat on high until the cream is thick and fluffy, 3 to 4 minutes.
8 Slice each shortcake in half and spoon mashed peaches and syrup over the bottom half, pressing down a bit with a spoon to help the syrup to soak in. Top with a few of the larger peach slices and whipped cream. Place top half of the shortcake on top and serve.