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1
Preheat the oven to 375.
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2
Butter an 8-inch square cake pan.
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3
In a large bowl, combine the buttermilk and cornmeal; let stand for 5 minutes.
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4
In another bowl, sift together the flour, sugar, baking powder, cinnamon, ginger, and salt.
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5
In a small bowl, whisk the butter with the sour cream and egg and stir into the cornmeal mixture.
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6
Stir in the sifted dry ingredients.
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7
Pour the batter into the pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
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8
Let cool slightly, then unmold to cool completely.
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9
Cut 3/4 of the corn bread into 1-inch dice; let dry.
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10
(You can snack on the rest.)
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11
Put the corn bread in a food processor; pulse until fine.
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12
Preheat the oven to 325.
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13
Generously butter twelve 1-cup ramekins and set them in a large roasting pan.
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14
In a medium saucepan, combine the milk and ginger and bring to a boil.
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15
Remove from the heat and let steep, covered, for 10 minutes.
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16
Put the corn bread crumbs in a large bowl.
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17
In a medium bowl, whisk the whole eggs with the egg yolks and molasses.
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18
Bring the milk back to a boil and slowly whisk it into the eggs.
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19
Strain the custard over the corn bread and stir well.
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20
Add the diced pears to the ramekins and spoon the custard on top.
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21
Pour enough hot water into the pan to reach one-third of the way up the sides of the ramekins.
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22
Cover the roasting pan tightly with foil and bake in the middle of the oven for about 1 hour, or until the puddings are set.
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23
In a heavy medium saucepan, bring the brown sugar, corn syrup, and butter to a boil over high heat.
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24
Add the cream and return to a boil.
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25
Reduce the heat to moderate and simmer, stirring, for about 10 minutes or until the temperature reaches 240 and the sauce is thick when a spoonful is cooled on a plate.
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26
Stir in the brandy.
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27
Serve warm.
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28
Run a thin knife around the puddings and invert them onto plates.
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29
Spoon the Butterscotch Sauce on top and serve.
