Recipe by MelinOhio
This is a great way to serve cornbread as a side dish. I use whole sage leaves from my herb garden and it looks so pretty when you turn the cornbread out onto the plate.( I use buttermilk self rising cornmeal.)
Top Review by COOKGIRl
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.
- 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
Directions See How It's Made
- 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.