Sweet Onion And Sage Cornmeal Flats Recipes

CARAMELIZED ONION AND CORNBREAD DRESSING

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.

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.

SWEET ONION CORN CASSEROLE

Steps:

• In a large skillet, saute onions in butter until tender.
• In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese.
• Stir into onion mixture; remove from heat and set aside.
• In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.
• Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
• Spoon onion mixture over top.
• Sprinkle with remaining cheese.
• Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned.
• Let stand for 10 minutes before cutting.

SOUTHERN-STYLE ONION RINGS

Steps:

• Line 2 baking sheets with waxed paper; set aside. Line 2 additional baking sheets or 1 tray with paper towels; set aside.
• Place 1 1/2 cups of flour in a shallow bowl. Pour the milk into a second shallow bowl. In a third bowl, stir together the cornmeal, 2 cups flour, sugar, salt, paprika, cayenne pepper, thyme, and black pepper.
• Dip the onion rings first into the plain flour, then into the milk, and last into the cornmeal mixture. Place the breaded rings on the wax paper-lined baking sheets.
• Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 365 degrees F (185 degrees C).
• Fry the onion rings a few at a time in the hot oil so they are not crowded, until golden brown. Drain on paper towel-lined baking sheets, and serve immediately.

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.