Preheat oven to 425º F. In a 10-inch Lodge® cast iron skillet, cook sausage, onion and garlic over medium high heat for 5 minutes. Add red pepper; remove from skillet. Wipe out skillet with paper towel; place in oven to heat.

In medium bowl, combine cornbread mix, egg, milk and pesto. Pour into hot skillet; top with sausage mixture, artichoke hearts, red peppers and tomatoes. Bake at 425°F for 15 to 18 minutes. Sprinkle with cheese and sage. Return to oven; bake 5 minutes or until cheese is melted.

6 servings