Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the cast-iron skillet. Melt the butter in the oven for approximately 5 minutes.

While the butter melts, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the cream cheese and heavy whipping cream in a medium-sized mixing bowl.

Pour the melted butter from the skillet into the mixing bowl, then mix all the ingredients together.

Pour the cornbread mixture into the skillet and bake for 20-25 minutes.

Once the baking time is complete, let the cornbread cool for about 10 minutes.

Slice the bread lengthwise, then cut it across into 1-inch cubes, and set them aside.

Start with slightly frozen pieces of liver, as they can be slippery and difficult to handle when completely thawed.

In a small bowl, combine 1 teaspoon of salt and ½ teaspoon of pepper. Use this mixture to season both sides of the liver.

Next, mix together flour, ½ teaspoon of salt, and ¼ teaspoon of pepper in another small bowl. Coat the slightly frozen liver pieces in this flour mixture.

You can cook the liver either in a cast-iron skillet or in an air fryer. If using an air fryer, spray the cooking basket/tray and the top side of the flour-coated liver with cooking spray (I used an olive oil spray).

Air fry the liver at 360 degrees F for 2 minutes, then flip the pieces and air fry for an additional 2 minutes on the other side. This brings the total cooking time to 4 minutes in the air fryer.

Remove the liver from the air fryer.

Remove the liver from the air fryer and chop it into small, bite-sized pieces. Set the pieces aside. (It’s normal for the meat to still appear red or pink inside, with the flour remaining white; it will finish cooking in the next steps.)

Grease a baking dish and transfer the reserved cornbread cubes to the greased dish. Set the cornbread cubes aside.

In a saucepan, sauté the ¼ cup of butter, chopped onion, celery, thyme, rosemary, and sage.

Stir to coat the vegetables in the herbs and melted butter, then sauté until they soften and turn slightly brown.

Add the chopped liver to the simmering mixture along with the beef stock, salt, and pepper, stirring to combine.

Remove the liver and herb mixture from the stovetop and set aside.

Allow the mixture to cool until it is safe to touch, then combine it with the egg. This prevents the egg from cooking and scrambling due to residual heat.

While the liver and herb mixture is cooling, beat the egg and parsley in a medium-sized bowl.

Pour the egg and parsley mixture over the cubed cornbread in the set-aside baking dish, and gently fold in the mixture evenly with the bread cubes.

Then, pour the cooled liver and herb mixture into the cornbread and egg mixture, evenly distributing it with your pour.

Cut the 1 tablespoon of butter into small pieces and scatter them evenly on top of the dressing.

Cover the baking dish with foil and bake at 350 degrees F for 35 minutes.

Uncover and bake for an additional 10-15 minutes, or until golden brown, then serve warm and enjoy! Optionally, serve with gravy on top.