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Sage and Onion Cornbread

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“This is a great way to serve cornbread as a side dish. I use whole sage leaves from my herb garden and it looks so pretty when you turn the cornbread out onto the plate.( I use buttermilk self rising cornmeal.)”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 12 cup melted butter, divided
  • 1 14 cups self-rising cornmeal
  • 1 14 cups milk
  • 1 cup frozen mixed vegetables (onions, green and red pepper)
  • 1 12 teaspoons rubbed sage
  • 2 large eggs, beaten
  • 1 small onion, sliced
  • 8 fresh sage leaves

Directions

  1. Preheat oven to 400, place cast iron skillet in hot oven for 10 minutes.
  2. Add 1/4 cup butter to skillet and heat 5 more minutes.
  3. Combine 1/4 cup butter, cornmeal mix, and next four ingredients stirring well with wire whisk.
  4. Let stand two minutes.
  5. Arrange onion and sage in the bottom of hot skillet; Pour batter slowly over onions and sage.
  6. Bake at 350 for 40-45 minutes or until toothpick comes out clean.
  7. Invert skillet over a serving platter to remove cornbread. Cut into wedges and serve.

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