Skillet Corn Bread with Sage and Onions for Thanksgiving

This savory cornbread is a delicious addition to your Thanksgiving feast, whether it is in your breadbasket, or made into a superb stuffing with some fresh sage from your garden.

ingredient :

serve 8 to 12

About 1 - 1/2 tablespoons sesame seeds1 cup unbleached white flour1 cup cornmeal , rather Harlan Stone - ground1/4 cup whole - wheat flour2 - 1/2 teaspoons baking powder1 teaspoon saltAbout 3 tablespoonful fine shredded sweet salvia leaves or 1 - 1/2 tablespoons dilapidate dry out sage1 cup whole milk or 2 % fat milk2 supererogatory - magnanimous eggs1/4 cup vegetable or clavus oil2 tablespoons honey or sorghum2 Eugenia caryophyllatum minced garlic1/3 cup chopped fleeceable onions or other onion1 cup eat into sharp Armerican cheddar cheese1 delicately hack chile pepper , optional

This savory cornbread is rich and cake - like and full of flavor . Taste your salvia to see how solid it is ; if you use a strong - flavored one like Berggarten , you should only use about 2 tablespoons . This is a expectant accompaniment to baked beans and slaw . It is also very good for breakfast , heat on a griddle with a small butter , service with maple syrup .

I wish to attend to this in the breadbasket for Thanksgiving and I often make a double mountain and use it to make a rattling vegetarian gourmandize . I break it into raciness - sized crumbles and fuse it with an equal amount of whole - wheat berry bread crumbs , sautéed Allium cepa and celery , perhaps some mushroom cloud , and toss in coarsely chopped Carya illinoensis and some dry cranberry . Then I beat a couple of orchis with some milk and/or vegetable stock , often add a generous splash or two of sherry , add a bit more sage and time of year with saltiness and pepper . rain buckets the liquid over the breadcrumb mixture to dampen and place in a butter baking looker ; bake at 350 ? F for about 35 to 40 hour until piping hot and turn golden brownness on top . If it gets too brown before it is hot , handle with foil . Serve spicy .

Preheat the oven to 375 degrees F. Rub a 10 - inch branding iron frying pan with oil and pitter-patter bottom of skillet with sesame seed .

Combine the flour , cornmeal , whole - wheat flour , baking gunpowder , and salt in a with child roll and blend well .

Combine the milk , testis , oil , and honey in another bowl , and whisk them for 1 minute . Stir the salvia , garlic , and onions into the fluid ingredients . sum up the liquid ingredients to the dry ingredient along with the cheese and chile if desired , and stir until just mixed . Pour the batter into the oiled skillet and place in a preheated oven . Bake for 35 second or until a cake tester sneak in in the center make out out clean . allow the maize bread cool in the skillet for 5 to 10 minutes before cut into Italian sandwich and serve .

Happy Thanksgiving !

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