I bought some good, old-fashioned buttermilk (to use for making homemade creme fraiche), and figured I better put the rest to work in some corn bread recipes. My husband, quite the steward of resources, had wanted to know what we'd do with the rest of the carton. Not to be foiled, I assured him, "I'll make cornbread, of course!"
I love the combination of pear and corn meal in this; the textures go well together. Bosc Pears are great for cooking; they're a bit firmer and hold up well when cooked. And cornmeal can be a nutritious, whole food, if you avoid the grocery store kind (it's usually degerminated). Get some whole grain cornmeal from the health food store; it'll be better for you, and have more flavor and texture. The pears and golden raisins add a bit more sweetness to this recipe. I totally ate this for dessert. Check out the Corn Meal Pear Loaf recipe at pccuisine.com.
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