Sage and Onion Cornbread

Name: Sage and Onion Cornbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 118 milliliters butter, melted and divided; 414 milliliters buttermilk self-rising cornmeal mix (we tested with Martha White); 2 larges eggs, lightly beaten; 8 fresh sage leaves; 296 milliliters milk; 1 small very small onion, thinly sliced; 2 teaspoons rubbed sage; 237 milliliters frozen vegetable seasoning blend

You can never have too many Southern recipes, so give Sage and Onion Cornbread a try. This recipe serves 8. One portion of this dish contains roughly 9g of protein, 16g of fat, and a total of 354 calories. Head to the store and pick up butter, vegetable seasoning blend, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 42

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Oven

Place a well-seasoned 8" cast-iron skillet in hot oven 10 minutes.

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Frying Pan

Oven

Add 1/4 cup butter to skillet, and heat 5 additional minutes.

Ingredients you will need

Butter

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Frying Pan

Combine remaining 1/4 cup butter, cornmeal mix, and next 4 ingredients, stirring well with a wire whisk; let stand 2 minutes.

Ingredients you will need

Cornmeal Mix

Butter

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Whisk

Arrange onion and sage leaves in bottom of hot skillet; pour batter slowly over onion and sage.

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Sage

Onion

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Frying Pan

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.

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Bread

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Oven

Frying Pan

Cut bread into wedges to serve.

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Bread

*You can substitute 1 cup chopped onion, chopped green pepper, and chopped sweet red pepper mixed together for the frozen seasoning blend.

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Red Pepper

Seasoning Mix

Green Pepper

Onion

Equipment

Oven

Frying Pan

Whisk

Ingredients

Servings:

118milliliters

butter, melted and divided 414milliliters

buttermilk self-rising cornmeal mix (we tested with Martha White)2larges

eggs, lightly beaten 8

fresh sage leaves 296milliliters

milk 1small

very small onion, thinly sliced 2teaspoons

rubbed sage 237milliliters

frozen vegetable seasoning blend

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Fess Parker Santa Barbara Riesling. It has 4 out of 5 stars and a bottle costs about 9 dollars.