Pear Cornbread

Published On 21 October, 2013 | Dairy Free, Gluten Free, Kosher, Kosher Connection, Side Dish, Vegetarian

My previous gluten free cornbread recipe is good.  It’s my go to recipe, great with chilli or on its own. It’s traditional, simple cornbread. Perhaps that’s what I don’t love about it.  The simplicty.  Not that I think food or recipes need to be complicated, but I like flavor profiles that are uncommon, yet compliment each other.  

It could also be that I am British.  To me, the classic, must have, dishes are fish and chips, shepherd’s pie or apple crumble with real proper custard.  I can count on one hand the number of times I have actually eaten corn bread.  Comfort foods and classics have their place, but perhaps we think of our own childhood when we’re looking for a nostalgic culinary hug. 

This recipe was conceived by the kosher connection, the theme for our October recipes is “Chopped”, and in our baskets we found pears, corn and jelly beans. Apparently this combination had many of us scratching our heads so the rules were bent to allow us to skip one mystery ingredient.

Pear cornbread

I skipped the candy and I present a marriage of two fall favorites. Pear and cornbread.

Keeping this light and fluffy and gluten free was my goal. Being out of cornmeal was a challenge so I threw three quarters if my corn in the vitamin with oats and almond meal for the flour.

Pear Cornbread Recipe

Adapted from Plan to Eat’s cornbread recipe

  • 1 cup almond flour
  • 1 1/4 cup oats
  • 1 cup corn
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 tablespoon honey
  • 1 1/4 cup almond milk
  • 1 pear
  • Brown sugar or coconut sugar

Here’s how you make this: 

  • Toast you corn for 5 to ten minutes so there is as little moisture as possible.
  • Combine all the ingredients in a vitamix or food processor, with the exception of 1/4 cup corn. 
  • Melt some coconut oil or margarine in the bottom of your pie dish.
  • Slice the pear and place in the bottom of the pie dish.  Sprinkle with brown sugar. 
  • Cook at 375 degrees for ten minutes. 
  • Pour your batter into the pie dish, over the pears.  
  • Place the rest of your sliced pears on the top the pie. 
  • Bake for 30 minutes, or until you insert a toothpick (or knife) and it comes out clean. 

Pear  Cornbread

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