Sage And Onion Cornbread

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   ["Preheat oven to 425u00b0. 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.", "Combine remaining 1/4 cup butter, cornmeal mix, and next 4 ingredients, stirring well with a wire whisk; let stand 2 minutes.", "Arrange onion and sage leaves in bottom of hot skillet; pour batter slowly over onion and sage.", "Bake at 425u00b0 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.", "*You can substitute 1 cup chopped onion, chopped green pepper, and chopped sweet red pepper mixed together for the frozen seasoning blend."]

* Per serving · 4 servings · Values may vary.

No additional tips available.