Southern Cornbread With Buttered Pears

Name: Southern Cornbread With Buttered Pears
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

11 ingredients

5 steps

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.