I found this buttermilk corn bread recipe in The Gourmet Cookbook, but it originally ran in the magazine in 1975. Specifically developed to be used in stuffing, the recipe is a little more dry than others -- it's also more savory, with no sweet additions and a hint of sage. I doubled the recipe and made two 8-inch squares of the corn bread for the Martha Stewart Living's Cornbread, Bacon, Leek and Pecan Stuffing I plan to make tomorrow. If you need to make cornbread for your stuffing, this is a great choice.
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 425°F.
2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined.
3. Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes. Cool in pan on a rack, then coarsely crumble.
Cooks' note: corn bread can be made and crumbled 3 days ahead and kept in a sealed plastic bag at room temperature.