3 c. self-rising cornmeal
1 c. self-rising flour
1/2 c. vegetable oil
2 c. milk
3 eggs
1 stick butter
6 (Cooks) chicken breasts, deboned (save broth)
1 chopped onion
3 tbsp. sage
2 tbsp. salt
1 tbsp. pepper
1 can cream of chicken soup

Mix together cornmeal, flour, oil, milk, eggs and butter. Mix well. If too thick, add some water. Pour into a large greased iron skillet.

Bake at 450°F for about 30 minutes or until browned. Cool. Mix together chopped chicken, onion, sage, salt, pepper and soup. Add 4 cups of saved chicken broth. Add crumbing cornbread. Pour into a large glass lasagna pan. Cook at 350°F for 25 to 30 minutes or until set.