pear maple johnny cake

oh gourmet, february 2008 issue, how do i love thee? let me count the ways.   your devil dog cake, your pineapple galette, perhaps it was the meatloaf. or maybe the carrots and brussel sprouts, might have been the scalloped potatoes recipe.  what an issue. is it me or has gourmet been steppin up their game as of recent? today i shall praise their pear maple johnny cake.  i halved the recipe, family of four, no need for 8 servings. truth be told,  i could have devoured most of this without giving it a second thought.  this recipe produces a cornbread/pancake/cake that you will quickly make again. perhaps with apples, plums, bananas, the possibilities are endless really. its smart to use high quality maple syrup. this johnnycake, although simple, really shines when partnered with greatness. gourmet suggests  you serve this dessert with sour cream. i used creme fraiche. i think sour cream might be a little heavy. but we are frying pears in butter so who am i kidding…  pear maple johnny cake   gourmet serves 4-6

•  1/2 stick unsalted butter
• 1 T sugar
• 2 firm-ripe anjou pears, peeled,  halved lengthwise and cored
• 1/4 t grated nutmeg, divided
• 1/2 cup flour
• 3 oz stone-ground cornmeal
• 1 t baking powder
• 1/4 t baking soda
• 1/4 tsp salt
• 3 oz milk
• 1/8 C maple syrup
• 1 lg egg, lightly beaten

preheat oven to 400 with rack in middle

melt butter in a 12 non stick skillet, brush a 6 inch cake pan, or souffle pan, or similar with  1 T butter and reserve rest in a small bowl. sprinkle sugar evenly over butter remaining in skillet. place pears, cut side up, in skillet and sprinkle with 1/2 of the nutmeg. cook over medium heat, 5 minutes , turn pears over and sprinkle with remaining nutmeg. cook until liquid is gone and pears are lightly browned, 8 to 10 minutes.

transfer pears, cut sides down, to prepared pan.

whisk together flour, cornmeal, baking powder, baking soda, and salt. whisk in milk, syrup, eggs and reserved butter just until smooth. pour over pears.

bake until golden and a wooden toothpick inserted in center of cake comes out clean, about 20 minutes. cool in pan on rack 15 minutes, then run a knife around the edge to loosen and invert on a platter.

save some for breakfast, thank me later. 

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