Sweet Onion And Sage Cornmeal Flats Recipes

Steps:

• Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
• Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
• Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
• Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

Steps:

• In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.

Steps:

• Saute onions in olive oil until soft, but not brown. Set aside and cool. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk sage and whole wheat flour together and add to onion mixture. Stir to incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil.

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

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.

Steps:

• In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.

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.