Sage And Onion Cornbread - cooking recipe

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

Preparation

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.