Peach Empanadas

Combine peaches and sugar in small saucepan. Dissolve cornstarch in water in small bowl. Stir into peach mixture in saucepan. Cook over medium heat, stirring occasionally, until mixture is bubbly and thickened, 2 to 4 minutes. Cool to room temperature.

Mix flour, cornmeal, sugar, baking powder and salt in bowl. Cut in cream cheese with pastry blender or two knives until texture resembles peas. Stir in milk until dough comes together. If too dry, sprinkle in additional milk.

Gather dough into ball; knead about 10 times or until smooth. Flatten into disk. Cover with plastic wrap; refrigerate at least 1 hour. (Dough can be frozen at this point, and then thawed in the refrigerator.)

Heat oven to 400°F. Shape dough into 8-inch-long log. Cut crosswise into 16 equal slices. Cover slices with damp cloth or plastic wrap.

Working with one slice at a time, roll out on lightly floured surface into circle slightly larger than 4 inches. Using 4-inch cookie cutter, trim circle. Spoon 2 level teaspoons peach filling in center of circle. Moisten edge with water. Fold half of dough over filling, to make half-moon; crimp edges with fingers to seal. Repeat with remaining dough and filling. Place 1 inch apart on baking sheet.

Bake in 400°F oven for 12 to 15 minutes or until golden.