This recipe makes a great base for cornbread stuffing as well as a side for weeknight meals. I served this with seared pork chops and roasted Brussels sprouts.
Prepare the cornbread mix according to package directions. Set aside.
Melt the butter in a small saucepan over medium heat and saute the apple until slightly softened, about 3-4 minutes. Add the sage, stir, and remove the mixture from the heat.
After allowing it to cool slightly, fold the apples and sage into the corn muffin mixture along with the cheese.
Pour the batter into a greased baking vessel of your choice, and bake according to package directions (for Jiffy mix, 400° for 20-25 minutes).