Buttermilk Corn Bread

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup well-shaken buttermilk
• 2 large eggs
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1/2 teaspoon finely chopped fresh sage (optional)

1. Preheat oven to 425F.
2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl.
3. Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined.
4. Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes.
5. Cool in pan on a rack, then coarsely crumble.

flour, yellow cornmeal, baking powder, baking soda, salt, wellshaken buttermilk, eggs, unsalted butter, fresh sage

Taken from www.epicurious.com/recipes/food/views/buttermilk-corn-bread-107361 (may not work)