Sage and Onion Cornbread

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.)

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

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.