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Position rack in middle of oven and preheat to 350°F. Lightly coat cast iron skillet (10-12 inches) with nonstick cooking spray.
In large bowl, toss peaches with ½ cup granulated sugar, ½ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon salt, nutmeg, lemon juice, cornstarch and vanilla until evenly coated. Pour into prepared skillet in even layer.
In separate large bowl whisk flour, cornmeal, ½ cup granulated sugar, ½ cup brown sugar, baking powder and ½ teaspoon salt. Use fingers to quickly work butter into flour mixture until mixture is sandy with pea-size butter bits.
Pour ¾ cup cream over flour and butter mixture. Use rubber spatula to gently mix until very soft dough forms, being careful not to overmix.
Use cookie scoop or large spoon to drop dollops of dough evenly over peach layer.
Bake 45-50 minutes, until tops are golden brown and juices are bubbling. Let cool at least 30 minutes before serving warm.
Brush tops lightly with additional cream, then sprinkle evenly with 2 teaspoons sugar and 2 teaspoons ground cinnamon.
Refrigerate any leftovers.