Combine the flour, baking soda, salt, cornmeal, and brown sugar in a bowl; set aside.
Beat the egg, buttermilk, and sour cream together until well blended.
Make a well in center of dry ingredients and add liquid all at one time.
Stir until just smooth (do not overmix).
Turn into a greased (bottom only) 11x7x1 1/2-inch pan and spread batter evenly to corners and sides of pan.
Bake at 425°F about 20 minutes, or until a cake tester or wooden pick inserted in center comes out clean.
While still warm, cut cornbread into serving-sized pieces, remove from pan.
and split into two layers.
Spread Peach Butter Elegant generously between layers.
Top with peach slices.