Ingredients

1 stick unsalted butter

2 tablespoons sugar

4 firm-ripe Anjou pears, peeled, halved lengthwise, and cored

1/2 teaspoon grated nutmeg, divided

1 cup all-purpose flour

3/4 cup stone-ground cornmeal (preferably white)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup whole milk

1/4 cup pure maple syrup (preferably dark amber or Grade B)

2 large eggs, lightly beaten

• Accompaniments: pure maple syrup (for drizzling); sour cream

Description

Looking For A Fast Weeknight Dessert? Johnnycake—essentially A Cross Between A Pancake And Corn Bread—isn't Fancy, But It's Delicious When Made...

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