Instructions: Into a large bowl sift together the flour, the cornmeal, the baking powder, the baking soda, and the salt, add the buttermilk, the eggs, the butter, and the sage, and stir the batter until it is just combined. Pour

the batter into a well-buttered 8-inch-square baking pan and bake the corn

bread in the middle of a preheated 425F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. (If using the

corn bread for stuffing, crumble it coarse into a shallow baking pan and toast it in the middle of a preheated 325F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.)

Makes about 3 cups.

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