1 (9 x 13) pan cornbread (1 day old)
1 square pan cornbread (1 day old)
1 doz. already baked dinner rolls or buns
1 lg. onion, chopped fine
1 1/2 stick butter
2 cans cream of chicken soup (undiluted)
1 tbsp. sage (mild)
3 eggs
Black pepper, to taste
Hot water
Broth

Crumble, bread together real fine. Add chopped onion, butter, soup, sage, and black pepper. Pour approximately 1 cup hot water over this. Cover and let set in refrigerator. You can do this the night before. Add eggs and broth last. Pour in well greased pans (2 - 9 x 13 pans). Bake at 450 degrees for 45 minutes.