Country Cornbread Skillet Monday, April 22, 2013
1 medium onion, chopped
1 TBSP cooking oil
2 cans Glory Field Peas with snaps (not drained)
1 10 oz box frozen chopped spinach, thawed and squeezed dry
1 pkg Martha White Cotton Country or Country Buttermilk cornbread mix
¾ cup water
In a heavy skillet, heat the oil and cook the onion until it is translucent and starts to brown. Stir in the Field Peas and the spinach and stir to mix completely. Mix the cornbread mix with the egg and water and pour over the veggie mix. Place into a preheated 400 deg oven and cook about 20 minutes or until the bread is golden brown and it is bubbly around the edge.