Sage And Onion Cornbread Recipes

CORNBREAD DRESSING WITH SAGE AND PECANS

Steps:

• Preheat oven to 200°F. Arrange sage in a single layer on a baking sheet and bake until leaves darken, shrink slightly, and feel crisp, about 30 minutes. Let cool completely. Crumble 4 teaspoons' worth of leaves; reserve the rest for another use (stored in an air-tight container at room temperature up to 1 month).
• Increase oven temperature to 350 ̊F. Arrange pecans in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool slightly, then coarsely chop.
• Increase oven temperature to 400°F. Place 3 tablespoons butter in a 12-inch ovenproof skillet (preferably cast iron); heat in oven until it melts and starts to sizzle, 3 to 4 minutes. In a large bowl, whisk together cornmeal, salt, and baking soda to combine. In another bowl, whisk together buttermilk and 3 whole eggs. Add to cornmeal mixture, whisking until smooth.
• Carefully remove skillet from oven, swirling to coat bottom and sides. Pour hot butter into batter; whisk to combine. Transfer batter to skillet and bake until set and golden on top, 25 to 30 minutes. Let cool in pan 5 minutes, then flip out onto a wire rack; let cool completely. Break cornbread into bite-size pieces and spread them evenly on a rimmed baking sheet. Reduce oven temperature to 250°F and bake until dry and crisp, about 30 minutes.
• Increase oven temperature to 325°F. Brush a 3-quart baking dish with butter. Melt 1 stick butter in a large skillet over medium heat. Add celery and onions; season with 2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are tender and translucent but not developing any color, about 15 minutes. Stir in crumbled sage; cook 30 seconds. Let cool slightly.
• In a large bowl, combine cornbread and vegetable mixture. Add 5 beaten eggs, stock, and pecans, stirring to combine. Melt remaining 4 tablespoons butter and stir into cornbread mixture.
• Transfer mixture to prepared dish; bake 50 minutes. Increase oven temperature to 425°F, continue baking until dressing is set and top is browned, 10 to 12 minutes more. Serve warm, garnished with celery leaves.

SAGE AND ONION CORNBREAD

Steps:

• Preheat oven to 400, place cast iron skillet in hot oven for 10 minutes.
• Add 1/4 cup butter to skillet and heat 5 more minutes.
• Combine 1/4 cup butter, cornmeal mix, and next four ingredients stirring well with wire whisk.
• Let stand two minutes.
• Arrange onion and sage in the bottom of hot skillet; Pour batter slowly over onions and sage.
• Bake at 350 for 40-45 minutes or until toothpick comes out clean.
• Invert skillet over a serving platter to remove cornbread. Cut into wedges and serve.

SAGE CORNBREAD

Steps:

• Sift the first four ingredients together and then add sage.
• In another bowl beat buttermilk, honey, eggs, and the butter together.
• Add to dry ingredients and stir only enough to moisten.
• Pour batter into 9 x 9 greased pan.
• Bake at 425 degrees for 25 to 30 minutes or until top is golden.

SAGE CORNBREAD

Steps:

• Preheat the oven to 350 degrees. Grease a 10-inch cast-iron skillet.
• In a mixing bowl, combine all the dry ingredients. In another bowl, combine the vegetable oil, eggs, buttermilk and milk and pour into the dry mixture. Blend quickly with a wooden spoon. Do not overbeat. Stir in the corn.
• Pour the batter into the skillet and bake for 30 to 35 minutes. Cool for a few minutes and cut into serving pieces. Serve warm.

SAVORY ONION CORNBREAD

Steps:

• In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

SWEET ONION AND SAGE CORNMEAL FLATS

Steps:

• Cook the onion in 2 tablespoons of olive oil until soft, about 10 minutes.
• In a small bowl, mix together the yeast, water and sugar, and let stand about 5 minutes, until foamy.
• In a large bowl, mix together the flour, cornmeal and salt. Make a well in the center and pour in the yeast mixture, along with three tablespoons oil. Combine until a dough forms.
• Turn out the dough onto a floured surface and knead gently about 4 minutes, until smooth. Place the dough in a greased bowl, cover with plastic wrap and let rise about 1 hour, until doubled in bulk.
• Punch down the dough, knead to release bubbles and let rest, covered with a towel, for about 15 minutes.
• Preheat the oven to 425 degrees.
• Divide the dough into eight pieces of approximately equal size. On a floured surface, roll out each piece to form a four-inch circle. Brush each circle with oil and sprinkle with cooked onions, coarse salt and sage.
• Dust a baking sheet, 10 inches by 15 inches, with cornmeal, and place the flats on the baking sheet 1 inch apart. Bake 15 minutes, or until golden brown and crisp. Serve warm or at room temperature.