Sage And Onion Cornbread

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/2 cup melted butter, divided
• 1 1/4 cups self-rising cornmeal
• 1 1/4 cups milk
• 1 cup frozen mixed vegetables (onions, green and red pepper)
• 1 1/2 teaspoons rubbed sage
• 2 large eggs, beaten
• 1 small onion, sliced
• 8 fresh sage leaves

Recipe

• 1 preheat oven to 400, place cast iron skillet in hot oven for 10 minutes.
• 2 add 1/4 cup butter to skillet and heat 5 more minutes.
• 3 combine 1/4 cup butter, cornmeal mix, and next four ingredients stirring well with wire whisk.
• 4 let stand two minutes.
• 5 arrange onion and sage in the bottom of hot skillet; pour batter slowly over onions and sage.
• 6 bake at 350 for 40-45 minutes or until toothpick comes out clean.
• 7 invert skillet over a serving platter to remove cornbread. cut into wedges and serve.