Description
This Pear and Blue Cheese Cornbread is a delightful twist on traditional cornbread, blending the sweetness of fresh pears and honey with the savory tang of blue cheese. Moist and tender with a subtle crunch from corn kernels, it’s perfect as a side dish or a flavorful snack. Topped with thin pear slices and extra blue cheese crumbles, this cornbread offers a beautiful presentation and balanced flavor that will impress at any meal.
Ingredients
Dry Ingredients
- 1 3/4 cup medium grind yellow cornmeal
- 1 3/4 cup all-purpose flour
- 1/4 cup plus 1 tablespoon granulated sugar
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 1/2 cups plain full fat Greek yogurt (room temperature)
- 1/3 cup plus 1 tablespoon butter (melted)
- 2 large eggs (room temperature)
- 3 tablespoons honey
Additional Ingredients
- 1 small pear (about 5 ounces, peeled, cored, and finely chopped)
- 1/2 cup frozen corn kernels
- 6 ounces blue cheese (ideally Stilton, crumbled)
- 1 long pear (cut into VERY thin slices lengthwise)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch casserole dish to prevent sticking and set it aside while you prepare the batter.
- Mix Dry and Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda on low speed until just blended. Add the Greek yogurt, eggs, melted butter, and honey, mixing on low speed until the ingredients are just combined to keep the batter tender.
- Add Fruits and Cheese: Gently fold in the frozen corn kernels, finely chopped pear, and approximately three-quarters of the crumbled blue cheese using a spatula. Ensure an even distribution without overmixing to maintain texture.
- Assemble the Batter: Pour the batter into the greased casserole dish and spread evenly with a spatula. Sprinkle the remaining blue cheese crumbles over the top. Then, arrange the thin pear slices attractively on the surface, pressing them gently into the batter to secure them. Use just enough slices to cover the top visually.
- Bake the Cornbread: Place the dish on the lowest oven rack and bake for 35 to 45 minutes, or until the top is golden brown around the edges and a toothpick inserted in the center comes out clean or with a few dry crumbs. Begin checking about 10 minutes early to prevent over-browning, and cover loosely with foil if the top browns too quickly. Note that convection ovens may cook faster, so adjust accordingly.
- Cool and Serve: Remove the cornbread from the oven and let it cool in the pan for 15 minutes before slicing. This rest time helps the texture set, making it easier to cut and serve. Store any leftovers covered in the refrigerator for several days or freeze slices in an airtight container for long-term storage.
Notes
- Use room temperature eggs and yogurt for better batter consistency and texture.
- Frozen corn kernels add bursts of sweetness and moisture but can be substituted with fresh if preferred.
- If you do not have Stilton blue cheese, other blue cheeses like Roquefort or Gorgonzola work well.
- Adjust sugar according to sweetness preference; the pear and honey add natural sweetness, so additional sugar can be reduced if desired.
- Use foil to cover the cornbread during baking if the top browns too fast to prevent burning.
- Make sure to peel and finely chop the small pear to ensure it mixes evenly into the batter and doesn’t create large chunks.
- Letting the cornbread cool before slicing improves texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
