Mother Earth Living

Warming Winter Supper: Skillet Corn Bread with Sage and Onions

This savory corn bread is rich, cake-like, and full of flavor.
By Susan Belsinger
November/December 2004
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Hot skillet cornbread—filled with sage, onions and cheddar cheese—complements soup and greens beautifully.
Photo By Joe Coca


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Skillet Corn Bread with Sage and Onions
Serves 6; makes 12 slices

This savory corn bread is rich, cake-like, and full of flavor. This is a great accompaniment to wilted greens, soup, chili, or baked beans and coleslaw.

1 cup unbleached white flour
1 cup cornmeal, preferably stone-ground
1⁄4 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons finely shredded fresh sage leaves or 1 1⁄2 tablespoons crumbled dried sage leaves
1 cup soymilk, whole milk, or 2 percent milk
2 extra-large eggs
1⁄4 cup vegetable or corn oil
2 tablespoons honey
2 cloves minced garlic
1⁄3 cup finely chopped onion or scallions
2⁄3 cup grated hot pepper jack cheese or 2⁄3 cup cheddar with 1 minced chile pepper
About 1 1⁄2 tablespoons sesame seeds

1. Preheat oven to 375º F. Rub a 10-inch iron skillet with oil. Place skillet in oven.

2. Combine flour, cornmeal, whole-wheat flour, baking powder, and salt in a large bowl and blend well.

3.Combine milk, eggs, oil, and honey in another bowl, and whisk for 1 minute. Stir sage, garlic, and onions into the liquid ingredients. Add liquid ingredients to dry ingredients along with cheese and stir until just mixed. 

4. Carefully remove preheated skillet from oven. Sprinkle bottom of skillet with sesame seeds. Pour batter into oiled skillet and place in a preheated oven. Bake for about 35 minutes or until a cake tester inserted in the center comes out clean.

5. Let cool in the skillet for 5 to 10 minutes before cutting and serving.








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