Preheat oven to 400°. Spray baking sheet with cooking spray.

Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl.

In a small bowl, whisk together the milk, oil and egg. Add to the dry ingredients, and stir just until combined.

Spread batter evenly onto the baking sheet. It will be approximately 1/2" thick. You will have room in the pan that is not covered. Bake for 15 minutes.

Turn oven down to 200°. Remove pan from oven, sprinkle with sage, and season with salt and pepper if desired. Cut into 1" cubes and spread them evenly on pan. Place back in oven for 30 minutes.

Preheat oven to 400°

Heat 1/4 cup butter in a large skillet. Add onions and celery until translucent. Remove from heat and add salt and pepper.

Separate the cornbread cubes from the crumbs and place them in a large bowl. Add the sausage and the onions and celery mixture. Combine gently while adding chicken broth. Add just enough to moisten all bread cubes. Place in an 11"x13" baking dish.

Place slivers of butter on the top of the dressing and sprinkle any remaining cornbread crumbs on top. Bake for 30 to 35 minutes.