Claire Robinson's Cornbread Dressing recipe from Food Network has a 5 out of 5 star rating from more than 15 user reviews as of 2015. The recipe takes 20 minutes to prepare and makes six to eight servings.
To prepare the dressing, preheat the oven to 375 F. Place 2 tablespoons of butter in a skillet over medium heat to melt, and add 1 cup of chopped Spanish or Vidalia onion, about one large onion. Add kosher salt and freshly ground black pepper to taste, cooking the onions for 6 to 8 minutes or until lightly golden, stirring frequently. Transfer the onion to a plate, and add 3/4 cup water to the pan, raising the heat to medium-high and scraping the onion residue from the skillet. Leave the water to simmer for several minutes before turning off the heat.
Cube approximately 1 pound of homemade or store-bought cornbread into 1-inch pieces, and place the cubes in a large mixing bowl. Cook 6 tablespoons of butter in a small skillet over medium heat until it begins to turn golden, and add 1/3 cup destemmed fresh sage leaves to fry for approximately 30 seconds or until slightly crispy. Turn off the heat, transferring the sage leaves to the cornbread along with the onions, two large, beaten eggs, and the browned butter. Add salt and pepper to taste, and add the onion water 1 tablespoon at a time until the mixture is soft. Transfer the stuffing to a 9 x 11-inch baking dish, and bake for about 30 minutes or until the top is golden brown.