Pre-heat the oven to 170°C.
First prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
Tip the fruit into the base of a baking dish of medium size and scatter over the vanilla extract and the sugar, mixing so the fruit is well coated.
Then make the cornbread topping by whisking together the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
In a jug whisk together the buttermilk, egg, honey and melted butter.
Pour the wet ingredients into the dry ingredients, stirring until they are completely combined and a thick texture.
With your hands roll the cornbread mixture into large even flat rounds and place on top of the fruit in the baking dish, making sure all the fruit is covered to the best you can.
Bake the cobbler for 25-30 minutes.