Pear Maple Johnnycake

Ingredients

• 4  anjou pear cored peeled halved lengthwise
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 large eggs lightly beaten
• 1 cup flour all-purpose
• 0.8 cup cornmeal white stone-ground (preferably )
• 0.3 cup maple syrup dark pure (preferably amber or Grade B)
• 8 servings maple syrup sour pure (for drizzling)
• 0.5 teaspoon nutmeg divided grated
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 1 stick butter unsalted
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• cake form

Directions

1. Preheat oven to 400°F with rack in middle.
2. Melt butter in a 12-inch nonstick skillet.
3. Brush a 9-inch cake pan (2 inches deep) with 1 tablespoon melted butter and reserve 6 tablespoons in a small bowl.
4. Sprinkle sugar evenly over butter remaining in skillet. Arrange pears, cut sides up, in skillet and sprinkle with 1/8 teaspoon nutmeg. Cook over medium heat 5 minutes, then turn pears over and sprinkle with 1/8 teaspoon nutmeg. Cook until liquid pears give off has evaporated and cut sides are lightly browned, 8 to 10 minutes more.
5. Transfer pears, cut sides down, to cake pan.
6. Whisk together flour, cornmeal, baking powder, baking soda, salt, and remaining 1/4 teaspoon nutmeg in a bowl.
7. Whisk in milk, syrup, eggs, and reserved butter just until smooth.
8. Pour over pears and bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 15 minutes, then run a knife around edge of cake to loosen and invert onto a platter.