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1. Preheat the oven to 300 degrees.
2. Spoon the cornbread cubes onto a baking sheet.
3. Bake in the preheated oven for 30 minutes or until lightly toasted.
4. Remove from the oven and allow to cool.
5. Remove the cornbread to a large bowl.
6. In a large skillet, cook the bacon until crisp.
7. Remove the bacon to a paper lined plate and allow to drain.
8. Save 3 tablespoons of bacon drippings and set to the side.
9. Discard the rest of the drippings.
10. Add onions to the skillet and cook for 8 minutes or until they are soft and translucent.
11. Stir in the sage and continue cooking until the onions are lightly golden.
12. Add the onions to the cornbread and add the salt.
13. Drizzle the broth over the cornbread and toss until moistened.
14. Spoon the dressing into a butter shallow 2 quart baking dish.
15. Dot the top with cold butter.
16. Cover the pan with foil.
17. Turn the oven heat up to 350 degrees.
18. Bake the stuffing for 25 minutes.
19. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
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