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. Gourmet December 1991
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|Serving Size: 1 Serving (502g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 50 (5%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 9.8mg||3 %|
|Sodium 3036.2mg||105 %|
|Potassium 744.3mg||20 %|
|Total Carbohydrate 202.5g||60 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 193.6g|
|Protein 29.5g||42 %|
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Calories per serving: 992
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