Serves8
- Active Time:15 min
- Start to Finish:1 1/4 hr (includes cooling)
February 2008
Looking for a fast weeknight dessert? Johnnycake—essentially a cross between a pancake and corn bread—isn't fancy, but it's delicious.
-
1
stick unsalted butter
-
2
tablespoons
sugar
-
4
firm-ripe Anjou pears, peeled, halved lengthwise, and cored
-
1/2
teaspoon
grated nutmeg, divided
-
1
cup
all-purpose flour
-
3/4
cup
stone-ground cornmeal (preferably white)
-
2
teaspoons
baking powder
-
1/2
teaspoon
baking soda
-
1/2
teaspoon
salt
-
3/4
cup
whole milk
-
1/4
cup
pure maple syrup (preferably dark amber or Grade B)
-
2
large eggs, lightly beaten
-
Preheat oven to 400°F with rack in middle.
-
Melt butter in a 12-inch nonstick skillet. Brush a 9-inch cake pan (2 inches deep) with 1 tablespoon melted butter and reserve 6 tablespoons in a small bowl. Sprinkle sugar evenly over butter remaining in skillet. Arrange pears, cut sides up, in skillet and sprinkle with 1/8 teaspoon nutmeg. Cook over medium heat 5 minutes, then turn pears over and sprinkle with 1/8 teaspoon nutmeg. Cook until liquid pears give off has evaporated and cut sides are lightly browned, 8 to 10 minutes more.
-
Transfer pears, cut side down, to cake pan.
-
Whisk together flour, cornmeal, baking powder, baking soda, salt, and remaining 1/4 teaspoon nutmeg in a bowl. Whisk in milk, syrup, eggs, and reserved butter just until smooth. Pour over pears and bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 15 minutes, then run a knife around edge of cake to loosen and invert onto a platter.