- 3 (9×9 inch) pans cornbread, cut into small cubes
- 3 bone-in chicken breast halves, with skin
- 1 large onion, chopped
- 2 cups chicken broth, or as needed
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon crumbled dried sage, or amount to taste
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Place the cornbread cubes into a large bowl. Set aside until needed.
- Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
- Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
- Bake in preheated oven until top is golden brown, about 45 minutes.