1 med. onion, chopped fine
2 stalks celery, chopped
1/2 tsp. sage (or more)
1/4 tsp. tarragon (crushed leaf)
1/4 tsp. thyme
1 c. flour
1 c. cornmeal
2 tsp. sugar
4 tsp. baking powder
1 tsp. salt
2 eggs, slightly beaten
1 c. milk
1/4 c. shortening, melted

Saute onion and celery in a little oil until onion is transparent; sprinkle on herbs a few seconds before removing from heat. Combine dry ingredients in bowl. Mix eggs, milk and shortening together and add to dry ingredients all at once. Stir to combine. Add onion mixture. Bake 25 minutes in 425 degree oven. Baking in a greased 8 inch iron skillet gives it a crisp crust. Double the recipe if taking to a large gathering.