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1. Position rack in center of oven. Preheat to 400 degrees. In a large bowl, combine the peaches, 1/4 C. sugar and 2 T. flour, toss well.
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2. In another lg bowl, whisk together the remaining 1 1/2 C flour, the cornmeal, 1/3 C. sugar, lemon zest, baking powder, baking soda and salt.
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3. Set aside 1 T. butter to soften at room temperature. Rinse your hands with cold water and dry them to keep them cool when you grate butter. Grate the rest of the stick of butter on the largest holes of a box grater, toss with the flour mixture and refrigerate.
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4. Use the reserved 1 T. butter to grease a shallow 9 x 13 inch baking dish. Transfer the peach mixture to the dish, cover snugly with foil and bake for 20 min.
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5. About 5 min. before the baking time is up, drizzle 1 1/4 C. heavy cream into the flour-butter mixture and stir lightly with a fork until just combined.
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6. uncover the peaches and distribute the biscuit mixture on top in clumps, covering as evenly as you can. Bake until the top is nicely golden and peaches are bubbling 20-25 min. Let cool for at least 30 min. before serving.
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7. While the cobbler cools, whip the remaining 1 1/4 C. cream and 4 tsp. sugar until barely stiff; refrigerate until ready to serve. Spoon the slightly wrm cobbler onto plates and dollop the whipped cream on top. Bake 45 minl
