The pears and golden raisins make this corn bread recipe sweet enough for dessert- a healthy option!  Ideally, start with room-temperature ingredients. Serves 5-6.


Ingredients:

• 2 eggs
• 3/4 c. buttermilk
• 1/4 c. maple syrup
• 1/4 c. cold-pressed corn oil (or substitute olive oil)
• 2/3 c. flour
• 2/3 c. corn meal (from health food store, not degerminated)
• 1/4 c. sugar
• 4 tsp. baking powder
• 1/4 tsp. salt
• 1 or 2 Bosc pears, or other variety (to equal 1 1/2 c.)
• 1/3 c. golden raisins (or substitute regular)

Prepare 9" loaf pan: Butter it well, line bottom with wax paper, butter again, then dust with flour. Preheat oven to 375 degrees.

In mixing bowl, stir well: > 2 eggs

To beaten eggs, add: > 3/4 c. buttermilk > 1/4 c. maple syrup > 1/4 c. cold-pressed corn oil (or substitute olive oil)

In separate bowl, mix dry ingredients well: > 2/3 c. flour > 2/3 c. corn meal (from health food store, not degerminated) > 1/4 c. sugar > 4 tsp. baking powder > 1/4 tsp. salt

Peel and dice: > 1 or 2 Bosc pears, or other variety (to equal 1 1/2 c.)

To the bowl of wet ingredients, add: > 1/3 c. golden raisins (or substitute regular) > the diced pears > the dry ingredients

Stir just until smooth. Pour into prepared loaf pan; bake at 375 degrees for 50-60 minutes, until toothpick comes out clean. Let rest a bit to set up. Slide knife around sides to loosen, and turn out of pan.