Peel 4 large or 6-8 small pears (or apples), core, and slice. In cast iron skillet on stove, melt 1/2 stick butter, sprinkle over 3/4 cup sugar. Layer pears on top of butter and cook over medium heat for 15-20 minutes. An option would be to pour 1/4 molasses onto butter/sugar before pears (i'm not a big molasses fan, so I passed on this).
Meanwhile, cream 1 stick butter and 2/3 cup sugar in bowl till fluffy, then add 2 eggs & 1 teaspoon vanilla. In separare bowl combine 1-1/2 cups flour, 1/2 cup cornmeal, 1-1/2 tsp baking powder, 1 teaspoon salt & 1/2 tsp cinammon. Pour this into bowl with butter/sugar mix along with 1 cup buttermilk. Spoon on top of fruit in skillet, then put into 375 degree oven for 20-25 minutes.
When top is nicely browned and fruit bubbling, remove from oven. Let cool 5-10 minutes, then invert onto big platter.
This is a very "hearty" variation of upside down cake that I saw in this weeks "Relish" tabloid in the newpaper and decided to give it a try. You will get many (12-16) servings out of this cake, it is great served warm with a scoop of ice cream on top!
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