Sage And Onion Cornbread

• 1/2 cup butter, melted and divided
• 1 3/4 cups buttermilk self-rising cornmeal mix (we tested with Martha White)
• 1 1/4 cups milk
• 1 cup frozen vegetable seasoning blend*
• 1 1/2 teaspoons rubbed sage
• 2 large eggs, lightly beaten
• 1 very small onion, thinly sliced
• 8 fresh sage leaves

1. Preheat oven to 425u0b0. Place a well-seasoned 8" cast-iron skillet in hot oven 10 minutes. Add 1/4 cup butter to skillet, and heat 5 additional minutes.
2. Combine remaining 1/4 cup butter, cornmeal mix, and next 4 ingredients, stirring well with a wire whisk; let stand 2 minutes.
3. Arrange onion and sage leaves in bottom of hot skillet; pour batter slowly over onion and sage.
4. Bake at 425u0b0 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Invert skillet over serving plate to remove bread. Cut bread into wedges to serve.
5. *You can substitute 1 cup chopped onion, chopped green pepper, and chopped sweet red pepper mixed together for the frozen seasoning blend.

butter, buttermilk selfrising, milk, sage, eggs, onion, sage

Taken from www.myrecipes.com/recipe/sage-onion-cornbread (may not work)