Pear and Cornmeal Loaf

Instructions

• 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.