Pear and Walnut Cornbread
Pear and Walnut Cornbread
An easy and delicious breakfast, snack, or treat!
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6
INGREDIENTS
1 bag cornbread mix
1/3 cup milk
1 can sliced pears
1/2 cup walnuts
1 tsp. cinnamon
1 egg
1 tsp. vanilla extract
Pinch of salt
Butter or oil to grease pan
Optional spices:
1/4 tsp. cardamom
1/2 tsp. ginger
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Grease an 8×8” baking pan or 9” round cake pan.
- Open can of pears and drain liquid. Chop pears into bite-sized pieces.
- Roughly chop walnuts.
- Whisk together egg, milk, and vanilla extract.
- Stir together 1 1/3 cups of dry cornbread mix, spices, and a pinch of salt.
- Pour egg mixture into cornbread mix and stir until you can’t see any dry mix left (don’t over-mix!).
- Add chopped pears and walnuts to the mix and stir until combined (again – don’t stir too much).
- Pour entire cornbread mixture into greased baking pan.
- Bake cornbread for 20 minutes. Use a toothpick to check how done the cornbread is, and cook a few minutes longer if necessary.
- Remove cornbread from oven, let cool slightly, and cut into squares. Enjoy!
SPECIAL CARROT TIPS
- Serve with a dollop of yogurt, granola, fruit, or jam on top for a filling breakfast – or top with a scoop of ice cream for cornbread à la mode!
- You can also make this dish as muffins instead of a loaf – just use a muffin tin instead of a baking pan, and cook for around 5 minutes less.
- Try this recipe with different kinds of fruit – canned peaches, pineapple, or even baked apple!
- This recipe can be altered to fit whatever you’re in the mood for. Possible additions:
- bacon and scallions
- green chile and cheddar cheese
- brown sugar and pecan
- blueberry and lemon
- fresh corn and basil – get creative!