adapted from Paula Dean's recipe on FoodNetwork.com
6 to 8 cups peeled, sliced peaches
1 1/4 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk (or 1 cup sour cream plus 1/2 cup water)
Pre-heat oven to 350ºF.
Put 1/2 cup sugar and 1 cup water in a saucepan. Add the peeled and sliced peaches and bring to boil. Simmer for 10 minutes, stirring occasionally. Remove from heat.
Put 1 stick (8 tablespoons) butter in a large 9 x 13 inch baking dish and place into the oven to melt. While the butter is melting, mix 3/4 cup sugar, 1 1/2 cups self-rising flour, and 1 1/2 cups milk.
Pour the batter into the baking dish. Using a slotted spoon, scoop the cooked peaches over the batter. It's okay to scoop a little juice onto the batter, you don't have to drain them.
Sprinkle ground cinnamon over the peaches.
Bake at 350ºF for 40 minutes or until golden brown.