1 lg. cake corn bread
8 can biscuits
2 eggs
1/4 c. can milk
3 c. chopped onions
3 tbsp. rubbed sage
Salt, pepper to taste
2 qts. chicken broth

Crumble corn bread and biscuits in large bowl. Add chicken broth and mix well. Let stand about 10 minutes. Add eggs and milk, stir well. Add sage, salt and pepper and onions. Pour in shallow pan. Bake at 400 degrees until brown.