Sage and Onion Cornbread

Oxmoor House
Looking for a twist on the traditional cornbread dressing served with turkey? The onions and peppers give this cornbread moistness, and the cast-iron skillet lends a crunchy crust. The caramelized onions and fresh sage leaves make a spectacular presentation when the bread is turned out of the skillet.
8 servings


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1/2 cup butter, melted and divided
1 3/4 cups buttermilk self-rising cornmeal mix (we tested with Martha White)
1 1/4 cups milk
1 cup frozen vegetable seasoning blend*
1 1/2 teaspoons rubbed sage
2 large eggs, lightly beaten
1 very small onion, thinly sliced
8 fresh sage leaves


Preheat oven to 425°. 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 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. 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.

Created date

October 2003