Here's What You'll Need
cornbread, pork sausage, olive oil, vidalia onion, sage, oregano, chicken stock, heavy cream, eggs, salt, black pepper
Preheat an oven to 375 F. Cut the cornbread into large cubes about 1 ½ -2" in size. Place in a large mixing bowl.
Heat olive oil in a large skillet. Add Italian sausage, then cook, breaking up with a wooden spoon, until browned on all sides, about 5-7 minutes.
Add onion, season with salt, then cook 4-6 minutes, or until light golden brown. Add sage and oregano, stir well. Transfer to the bowl with cornbread cubes.
In a 2 cup measuring cup, whisk together chicken broth, heavy cream, eggs, salt, and black pepper.
Pour the wet ingredients onto the cornbread mixture, then very gently toss together to evenly coat being careful not to break the cornbread up too much.
Transfer cornbread to a casserole dish that's been coated with cooking spray, spread into an even layer. Bake for 30 minutes or until the top is browned and crispy. Serve immediately.