Gluten-Free Southern Corn Bread

4 eggs

2 tsp. baking soda

2 tsp. sage

1 ½ tsp. salt

dash of pepper

1 Tbsp. sugar

1 Tbsp. onion powder

3 cups buttermilk

2 Tbsp. oil

1 cup sour cream

4 cups yellow corn meal

In a large mixing bowl, beat eggs, buttermilk, sour cream and oil with a fork to blend. In another bowl, toss all dry ingredients with clean fingers until blended. Stir in buttermilk mixture just until mixed, pour into greased 9 x 13 inch baking pan. Bake on lowest rack in preheated 425º F. oven for 20 minutes. Reduce heat to 350º F. and bake 10 minutes longer or until bread just begins to pull away from side of pan: turn out on wire rack. When thoroughly cool, wrap in airtight plastic bag or foil and freeze or refrigerate until needed.

NOTE: You can omit sour cream and increase buttermilk to 4 cups if desired.

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