Pear and cornmeal loaf

A loaf is really muffins in the guise of a cake. This one is a moist
cornbread studded with pieces of juicy pear. Serve it with some
Greek yogurt and fresh fruit for a perfect beginning to the day.


( 2 ratings )

Preparation time:
15 minutes
Baking time:
55 minutes
8 Servings
Maya Visnyei

Maya Visnyei


  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 cup melted unsalted butter
  • 3/4 cup granulated sugar
  • large eggs
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract
  • 2  ripe Bartlett pears


  • Preheat oven to 350F. Grease an 8- or 9-in. loaf pan.
  • Combine 1 cup all-purpose flour, ½ cup cornmeal, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp cinnamon and ¼ tsp ground cardamom in a bowl and stir with a fork until uniform.
  • Combine ½ cup melted unsalted butter and ¾ cup granulated sugar in a large bowl, add 2 large eggs, one at a time, and stir to incorporate. Stir in ¼ cup buttermilk and ½ tsp vanilla extract.
  • Add flour mixture to butter mixture one-third at a time, stirring until just incorporated. Stir in 2 ripe Bartlett pears that have been peeled, cored and cut into chunks.
  • Scrape into prepared pan and bake for 55 to 60 min, or until a cake tester inserted in the centre comes out clean.
  • Let cool in pan for 10 min, then run a knife around the edge of the pan to loosen and turn out onto a rack.
  • Serve warm or at room temperature.


This loaf keeps well, wrapped in plastic, for two days. Bake on the weekend for a delicious weekday breakfast or snack.

Nutrition (per Serving)

38 g
13 g
141 mg

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