Recipes

Pear Maple Johnnycake

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Pear Maple Johnnycake

Pear Maple Johnnycake

amanda

Equipment

  • - Cast Iron Skillet

  • - Digital Kitchen Scale

  • - Wooden Spoon Set

  • - Non-stick Baking Mat or Silpat

  • - Stand Mixer with Paddle Attachment (optional)

  • - Canning Jar (with Lids) or Jelly Jars

  • - Oven Thermometer

  • - Rolling Pin (optional)

  • - Heat Resistant Oven Mitts

  • - Cooling Rack with Baking Sheet Combo

  • - Measuring Cups and Spoons Set (Metal or Plastic)

Ingredients

  • 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

  • Accompaniments: pure maple syrup (for drizzling); sour cream

Instructions

1

Instruction 1

Preheat oven to 400°F with rack in middle.
2

Instruction 2

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.
3

Instruction 3

Transfer pears, cut sides down, to cake pan.
4

Instruction 4

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.
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