Southern Cornbread with Buttered Pears

By aargersi
September 13, 2011
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Author Notes:

I started out this week with a bunch of pears and ideas for things I have never made before. I wrassled with recipes, FAILED 3 times in a row, and thought well HELL, who can cook with pears? It's impossible!! Then today as I was running errands and thinking dinner thoughts about beans and greens, and how cornbread would be good, the voice of reason finally chimed in and said HEY DIPSHIT! Cook what you know how to cook! Then maybe it will taste good instead of crappy! I listened. That voice of reason was right once again.


Serves: one tasty skillet full of cornbread

  • 1/2 cup unsalted butter
  • 2 cups peeled cored and diced pear - I used two firm bartletts
  • 4 chopped sage leaves
  • 1 cup corn meal
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 1 cup buttermilk
  • 1 large egg
  1. Heat the oven to 400. Melt 1/4 cup of butter in an 8 or 9 inch iron skillet. If you don't have one - seriously - go get one. You will use it ALL of the time. Heat to medium high. Add in the pears and sage. Cook until they start to just brown - use you nose, when it just starts to smell nutty it's done. Use a slotted spoon to remove the pears and sage to a bowl and put the pan and butter in the oven.
  2. Whisk the dry ingredients together in a big bowl.
  3. Melt the remaining butter and honey together. Whisk the egg and buttermilk together. Slowly drizzle the butter and honey into the buttermilk, whisking all the while.
  4. Stir wet and dry together until just mixed. Be nice, don't beat the hell out of it.
  5. Fold in the pears and sage. Get the pan out of the oven and pour the batter in - you will see buttery crispy edges start to form. Back in the oven for 35-40 minutes, until golden brown on top. Remove and let cool for a few. Test. Test again. Try to save some for dinner.

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