Warming Winter Supper: Skillet Corn Bread with Sage and Onions

This savory corn bread is rich, cake-like, and full of flavor.


| November/December 2004



corn bread

Hot skillet cornbread—filled with sage, onions and cheddar cheese—complements soup and greens beautifully.


Photo By Joe Coca

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. 





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