Preheat oven to 425 degrees.

In medium bowl, combine flour, cornmeal, sugar, soda, salt and whisk together. Set aside.

In large bowl, whisk together buttermilk and eggs. Set aside.

In large cast iron skillet, melt butter over medium low heat. Add in fresh sage leaves and continue to cook until the butter turns a golden brown, 8-10 minutes. Remove sage leaves and reserve for garnish. Pour all but about 1 Tbl. of sage butter into buttermilk egg mixture and whisk to combine.

Add cornmeal mixture to buttermilk mixture until just combined, then pour into buttered cast iron skillet.

Bake for 20 minutes or until golden brown and toothpick comes out clean. Let rest for 15 minutes before slicing.