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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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.) 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.
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