Sage Skillet Cornbread
Author: 
Recipe type: Appetizer
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 11
 
Serve this cornbread as a pre-Thanksgiving meal appetizer, with honey butter (recipe below) as an accompaniment.
Ingredients:
  • 2 tablespoon flax seeds, ground
  • 6 tablespoons filtered water, room temperature
  • 1 cup organic corn meal (whole grain and medium grind)
  • 1 cup whole wheat pastry flour
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons fresh sage leaves, chopped (plus 11 whole fresh sage leaves)
  • 1 cup non-dairy milk (organic soy, hemp, oat, rice, almond, or coconut)
  • ½ cup raw honey
  • ½ cup expeller-pressed coconut oil, melted (or olive oil as an alternative)
Method:
  1. Preheat oven to 400 F degrees. Heat a medium skillet (preferably, cast iron) for 10 minutes in oven.
  2. Combine flax seeds and water in a small bowl, and set aside for at least 5 minutes. Whisk corn meal, pastry flour, baking powder, and sea salt together in a large bowl. Stir in teaspoons of chopped sage leaves. In small bowl, whisk milk, honey, and flax mixture together.
  3. Remove skillet from oven. Add coconut or olive oil (depending on preferred taste). Swirl gently, until oil completely covers the bottom of the skillet. Pour remaining oil into milk mixture, stirring until combined. Add 11 sage leaves to skillet, stirring to coat. Arrange leaves in skillet so that they are spaced evenly apart.
  4. Add milk mixture to cornmeal mixture, and combine just enough to incorporate all ingredients. Take care not to over mix (batter will be slightly runny). Pour batter in skillet, over sage leaves. Bake in oven for about 10 minutes, or until edges start to brown and a knife stuck in the center comes out clean. Cool in skillet for at least 10 minutes. Invert onto a serving platter and score into 11 slices. You may need to reposition the sage leaves on top of the cornbread.
Recipe by Food + Chef at http://foodpluschef.com/2015/a-vegan-thanksgiving/