Sage and Onion Cornbread

Ingredients

• 0.5 cup butter divided melted
• 1.8 cups buttermilk self-rising cornmeal mix with martha white)
• 2 large eggs lightly beaten
• 8  sage leaves fresh
• 1.3 cups milk 
• 1 small very onion thinly sliced
• 1.5 teaspoons rubbed sage 
• 1 cup vegetable seasoning blend frozen

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 42
2. Place a well-seasoned 8" cast-iron skillet in hot oven 10 minutes.
3. Add 1/4 cup butter to skillet, and heat 5 additional minutes.
4. Combine remaining 1/4 cup butter, cornmeal mix, and next 4 ingredients, stirring well with a wire whisk; let stand 2 minutes.
5. Arrange onion and sage leaves in bottom of hot skillet; pour batter slowly over onion and sage.
6. Bake at 425 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Invert skillet over serving plate to remove bread.
7. Cut bread into wedges to serve.
8. *You can substitute 1 cup chopped onion, chopped green pepper, and chopped sweet red pepper mixed together for the frozen seasoning blend.