I would have put celery in this, but my mom said no. It was tasty nonetheless.
- 4 tbsp butter
- 1 yellow onion, diced
- 12 fresh sage leaves, chopped
- 4 cups crumbled cornbread
- 2 eggs, beaten
- 1 cup stock or water
Preheat oven to 400º.
Heat the butter in an 8" to 10" cast-iron skillet. Add the onions and sage leaves. Cook until the onions turn golden.
Meanwhile, combine the cornbread, eggs, and stock/water. Fold in the buttery onions.
Return the mixture to the skillet and bake on the middle rack for 30 minutes or until toasty on top.