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.
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup melted unsalted butter
3/4 cup granulated sugar
2 large eggs
1/4 cup buttermilk
1/2 tsp vanilla
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.
Calories 286, Protein 5g, Carbohydrates 38g, Fat 1g, Sodium 141mg.
This loaf keeps well, wrapped in plastic, for two days. Bake on the weekend for a delicious weekday breakfast or snack.
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