Prepare the Jiffy corn muffin mix according to package instructions, then set aside.
Add drained peaches to a 12" cast iron skillet and pour in the bourbon.
In a bowl, mix remaining evaporated milk, cornstarch, and reserved peach syrup. Whisk until smooth, then pour over peaches and stir to combine.
Lightly dust with BBQ dry rub for a subtle sweet & spicy kick.
Pour the cornbread batter over the top, covering the entire pan.
Bake or smoke at 350°F for 40–60 minutes, until the cornbread is set and golden.
Let cool for 15 minutes, then serve with whipped cream or ice cream.
