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Buttermilk

Southern Cornbread with Buttered Pears

by:
September 13, 2011
4.5
2 Ratings
  • Serves one tasty skillet full of cornbread
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. —aargersi

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Ingredients
  • 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
Directions
  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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Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

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43 Reviews

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Susan H. November 18, 2015
I would like to make this for my Thanksgiving dressing. Do you think it will be okay to freeze, then thaw and dry out? Or maybe I should make it on Monday, and let it dry out for a couple of days till I make the dressing on Wednesday? I try to do as much as possible ahead of Turkey day!
jessicamclement May 31, 2015
i sadly had to make this without the star (the pears!) because i had none on hand and i was just looking for a solid cornbread recipe, but the cornbread base still provided me with a superbly delicious cornbread! YUM. i will be book marking this recipe for sure (and next time hopefully i can throw in the pears!).
Hina March 25, 2014
This is one tasty cornbread, I think the best I've ever had. Thank you for sharing!
aargersi March 25, 2014
Why thank you! I am so glad you liked it!
AntoniaJames November 7, 2012
P.S. I've just decided to use this as the basis for sdebrango"s Holiday Dressing, using a fresh pear instead of apple and pancetta instead of bacon. Will make and freeze tonight. Thanks for another excellent recipe!!! ;o)
AntoniaJames November 23, 2012
I did use this in sdebrango's Holiday Dressing. Phenomenal! Plan to make another batch within the next day or so, before my son goes back to college. Will be so good with leftover turkey and gravy! ;o)
aargersi November 23, 2012
Yay! I used a tomato version for my cornbread dressing this year. I do heart cornbread! I am considering a duck fat version next .....
AntoniaJames November 6, 2012
Made this tonight, to seve with a white bean, fennel and rosemary soup, and an arugula salad. It's outstanding. Mr T particularly likes how the pear taste compliments the cornbread so well. I agree! Definitely making this again, for sure when my son comes home for Thanksgiving, if not before. ;o)
aargersi November 7, 2012
Oh I am so glad you like it! I think I am going to make it to use in my cornbread dressing this year ... and sneak a hunk to snack on, too :-)
pamelalee December 18, 2011
I just baked this for dinner tonight and to share with a friend who is recovering from surgery. The buttery pears and the crispiness from baking in a cast iron skillet made such a difference. My husband, who doesn't usually like cornbread, ate three slices! I one- and- a -halved the recipe for a 10 inch skillet.
melissav October 16, 2011
Abbie - You are a genius! For the first time ever, I made a cornbread that I actually like (love!). It turned out great even though I didn't realize that the recipe called for a 9 inch pan, not 12 inch, until after I poured in the batter. I just cooked it for slightly less time. I'm waiting for my husband to get home so we can enjoy it with some chili verde and I can't stop testing the bread! Two slices already sacrificed for testing purposes!
aargersi February 14, 2012
Hey Melissa I JUST saw this comment - I am so glad you like it! I am headed towards (yet) another batch soon!
francesk September 25, 2011
I just pulled this out of the oven an hour or so ago and all I can say is ... wow. I don't have a cast iron skillet (it's on the Christmas list!) so I used a preheated cake pan instead and it was still fabulous.
Midge September 20, 2011
There is nothing like cornbread in an iron skillet, and with pears and sage? I'm there.
ashleychasesdinner September 17, 2011
Thanks for making me laugh! I love cornbread, so I am trying this right away!!
wssmom September 17, 2011
OK. Just pulled it out of the oven and let it cool enough to eat. Doesn't need butter, doesn't need anything except hands quick enough to snatch it away from hovering family members. Don't think there will be any left to bring to office tomorrow (too bad for co-workers). Plus, even though it's not a sweet cornbread, the honey and the pears take the edge off (at least for us sissified Eastern types LOL!) One of your best yet!!!
aargersi September 18, 2011
YAY I am so happy you like it!
susan G. September 16, 2011
I have to print this just so I can call up your good advice when I need it! ...of course, I'm a fan of not-sweet cornbread and baking in my cast iron skillet, so I'll have to try it -- soon.
aargersi September 16, 2011
Hi there! Got your message but it doesn't send email addy so I will reply here! I do know the soup peddler but I didn't know he had a book - now I will have to look it up! Thanks!!!
Niknud September 15, 2011
Hahaha! You sound just like me, ranting to myself when I experience kitchen disaster. Of course, I don't think mine usually end up with the same level of inspired success that you obviously have had.... One biscuit catastrophe was so bad that my husband now refers to it as 'The Biscuit Incident of Aught Five.' And really, how hard is it to make biscuits? Ooo ooo and there was 'The Mushroom Soup Incident' also - you've got me on a roll now reliving all of the 'low lights'! Can I borrow your voice of reason?
aargersi September 15, 2011
Haha! Yes we all have our "incidents" ... the voice is yours whenever you need it!
wssmom September 16, 2011
The Biscuit Incident of Aught Five??!!! Must hear about this ....
Niknud September 16, 2011
It involved halving a recipe but doubling the baking powder. My husband took a bite, made a sick face, smiled at me (who had just started home cooking after we got married), manfully swallowed his mouthful and said, "uh, babe....are these supposed to taste like this?"
wssmom September 17, 2011
LOL need to hear more of these!
dymnyno September 14, 2011
Once again, Abbie, a great recipe! (are the fires near?)
aargersi September 15, 2011
Thanks Mary! They are near but we are not personally threatened - others have not been so lucky. LOTS of help and fundraising efforts underway here ... hope for rain in Central Texas.
hardlikearmour September 14, 2011
You crack me up, aargersi! Your cornbread sounds amazing.
SKK September 14, 2011
Well hell, you can do anything and now I have something to take for our Thursday night dinners! You are the best!
aargersi September 15, 2011
Yay I am glad I could help!!!!
Summer O. September 14, 2011
This sounds awesome.
wssmom September 14, 2011
This is just, so, well, brilliant!
fiveandspice September 14, 2011
MmmmMmmm. I wanna get me a slice of that right now, slather it with butter, and go to town! Your voice of reason may also be a genius.
lapadia September 14, 2011
Well that's the spirit, aargersi, and your cornbread sounds delicious...maybe a good start (a couple extra additions) for stuffing a turkey, too!
boulangere September 14, 2011
Mmmmmmmm.
aargersi September 14, 2011
Oh that is a great idea! I wull put it on the Thanksgiving list!
EmilyC September 14, 2011
Love this idea too! Your cornbread looks fantastic!