Active Time

　　15 min

　　Total Time

　　1 1/4 hr (includes cooling)

　　Looking for a fast weeknight dessert? Johnnycake—essentially a cross between a pancake and corn bread—isn't fancy, but it's delicious when made with delicate pears and maple syrup.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

Preheat oven to 400°F with rack in middle.

　　

Step 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.

　　

Step 3

Transfer pears, cut sides down, to cake pan.

　　

Step 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.