Peach Upside-down Cornbread

I like to make cornbread for dessert because it has only 1 tbsp of maple syrup in it (and I make it with zero added oil), so it's pretty healthy. I lined the bottom of my 10-inch CI skillet with sliced peaches and moderately sprinkled Pineapple Head on the peaches. Then I poured on the cornbread and baked indirect at 250º-300º for 45 minutes to an hour (until the top of the cornbread cracks and the sides are lightly browned). Let the skillet cool for at least 30 minutes, run a knife gently around the sides to make sure the cornbread releases from the pan and invert onto a plate. Whalla...