Sage and Onion Cornbread

Recipe by Melaine
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup melted butter, divided
  • 1 14
    cups self-rising cornmeal
  • 1 14
    cups milk
  • 1
    cup frozen mixed vegetables (onions, green and red pepper)
  • 1 12
    teaspoons rubbed sage
  • 2
    large eggs, beaten
  • 1
    small onion, sliced
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DIRECTIONS

  • 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.
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