This turned out beautifully although I switched a few things around: used buttermilk, used a copycat cornbread mix which included the leavening (we don't buy packaged mixes) and most significantly omitted the frozen vegetables. I felt the frozen vegetables were not only redundant but completely unnecessary and detracted from an otherwise really good recipe. Why add frozen vegetable mix when the recipe already has fresh onion? After the oven was preheated, the pan was added to the oven with the butter and only warmed for no more than 2 minutes or the butter will start to burn. Fresh tri-colored sage from our herb garden added a dramatic look, good taste and most importantly color. Also, the recipe was cut in half to fit an 8-inch cast iron skillet and I used close to two sprigs of fresh sage. Allow bread to cool at least 15 minutes before inverting onto a plate. Butter should be softened/room temperature. Easy to make and will be making this cornbread again! Thank you for posting.