Settling into a new home is a journey—one filled with anticipation, a few hiccups, and, finally, the joy of calling a place your own. As I write this from the dining table of our cozy new house, I’m filled with gratitude and excitement. After months of dreaming, planning, and a fair bit of dust, I can finally say: we’re here. And what better way to celebrate than by sharing a recipe that feels just as warm and inviting as this new chapter—my Pear and Blue Cheese Cornbread
Why You’ll Love This Cornbread
If you’re looking for a Thanksgiving side dish that’s both comforting and a little bit unexpected, this is it. Imagine the savory creaminess of Stilton blue cheese mingling with the sweet, honeyed notes of ripe pears—all nestled in a moist, golden cornbread. Greek yogurt in the batter ensures every bite is tender (because dry cornbread is the worst, right?), and a handful of frozen corn kernels adds extra sweetness and moisture.
A Personal Touch From My New Kitchen
This recipe marks the first thing I cooked and photographed in our new kitchen. There’s something magical about breaking in a new space with a dish that fills the house with the scent of baking and the promise of good things to come. Sure, our new oven runs a little hotter (hence the extra golden edges!), but that’s part of the adventure. For me, home truly begins when the kitchen comes alive.
Ingredients
- 1 3/4 cups medium ground yellow cornmeal
- 1 3/4 cups all-purpose flour
- 1/4 cup plus 1 tablespoon granulated sugar
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 cups plain full-fat Greek yogurt (room temperature)
- 1/3 cup plus 1 tablespoon butter, melted
- 2 eggs (room temperature)
- 3 tablespoons honey
- 1 small pear (about 5 oz), peeled and finely chopped
- 1/2 cup frozen corn kernels
- 6 ounces blue cheese (ideally Stilton), crumbled
- 1 long pear, sliced very thin lengthwise
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a stand mixer, combine cornmeal, flour, sugar, baking powder, salt, and baking soda. Mix on low until smooth.
- Add Greek yogurt, eggs, melted butter, and honey. Mix on low until just combined.
Fold in frozen corn, chopped pear, and about 3/4 of the blue cheese.
- Pour the batter into your prepared pan and smooth the top.
- Sprinkle with the remaining blue cheese and arrange the thin pear slices on top, gently pressing them into the batter.
- Bake on the lowest oven rack for 35–45 minutes, until golden and a toothpick comes out clean or with just a few crumbs. If browning too quickly, tent with foil.
- Cool for 15 minutes before slicing and serving.
Pro Tip: Slice your pears as thinly as possible for the topping. This helps the cornbread bake evenly and prevents sogginess under the fruit.
Serving And Storage
Serve warm, ideally with a drizzle of honey or a pat of butter. This cornbread keeps well—cover and refrigerate for several days, or freeze slices for up to a few months.
Nutrition Highlights (Per Serving)
- Calories: 328
- Fat: 12g
- Protein: 11g
- Carbohydrates: 46g
- Fiber: 4g
Why Stilton Blue cheese?
There are many blue cheeses out there, but Stilton’s nutty, sweet-salty flavor pairs beautifully with pears and honey. If you’re feeling adventurous, try swapping in your favorite blue cheese for a different twist.
A Thanksgiving Table Star
Whether you’re hosting a big holiday feast or just want to make an ordinary weeknight feel special, this Pear and Blue Cheese Cornbread brings a touch of comfort and a hint of luxury to your table. It’s a recipe born from new beginnings and shared with gratitude.
Wishing you a delicious Thanksgiving (or simply a wonderful week ahead)—from my new kitchen to yours.
