Skillet Cornbread with Dried Cranberries and Sage

I went super traditional with my Thanksgiving menu this year. Yeah, I took some twists and turns with the Southwestern Turkey and Green Chile Stuffing, but the rest of the menu is classic. Really. And it’s quick too, because you’ve got enough to juggle that day. A slice of warm cornbread, dripping with butter (or margarine), is one of life’s indescribable pleasures. Corn muffins, corn bread, cornmeal cakes -- I adore them all! In this Skillet Cornbread, the dried cranberries and sage complement each other like Fred & Ginger; Shrek & Fiona; Fred & Wilma, you get it I’m sure. Leave ‘em in if this sounds good to you (and, believe me, it’s not just good – it’s great!) Leave ‘em out if you want a more traditional, no frills, classic cornbread. Just because I would give my Bubbie’s secret brisket recipe for a slice of warm cornbread doesn’t mean you have to. Plenty of people enjoy it at room temp, which makes this a nice make-ahead recipe. But if you want to experience Jamie Geller Heaven, wrap it in foil and place it in a warm oven to heat through right before serving. And don’t worry! The recipe calls for a cast iron skillet, but you can make it in any pan you have. Just don’t forget the margarine before serving – now that would be like spending five hours at the mall and coming home empty-handed.