3/4 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup granulated sugar
1 1/2 cups buttermilk
2 large eggs, room temperature
4 tablespoons unsalted butter, plus 1 tablespoon melted and cooled
6 large Whole fresh sage leaves
1 teaspoon fresh sage, chopped
Place a 10-inch cast iron skillet into the oven and preheat oven to 400°F/200°C. In a mixing bowl, add the cornmeal, flour, baking soda, baking powder, salt, sugar, mix. Stir in the buttermilk, eggs and 4 tablespoons melted butter. Mix until well combined. Stir in the chopped sage. Remove the skillet from the oven and brush the pan with the 1 tablespoon butter to coat the pan evenly. Arrange the sage leaves (with the underside of the leaf facing you) on the bottom of the skillet. They should stick to the butter to stay in place. Pour the batter into the skillet and spread evenly. Bake for about 18-20 minutes or until golden brown, depending on your oven. A toothpick should come out clean when inserted into the center. Allow to cool in the pan for about 15 minutes. Turn the cornbread out so the sage leaves are on the top. Slice and serve.