Chop up your onion, and put it in a sauté pan over medium-high heat with the olive oil, file, salt, and pepper. Sauté for about 10 minutes until the onion becomes translucent.
While that's happening, put a pot of water on to boil.
Grumble up the cornbread between your fingers into a bowl. You don't want it fine like bread crumbs, you want it chunky, broken into bits.
Once your onion is cooked, pour that into the bowl that has the cornbread in it. Cut your butter into pats, and add that into the bowl, and sprinkle over your Bell's Seasoning. Now pour about ½ of a cup of the boiling water into the bowl, and start mixing with a wooden spoon. You want to integrate all the ingredients, melting the butter, and winding up with a damp consistency - you don't want it soaked, but you don't want it dry, either. Add more water as you need to to attain this, and mix lightly so as to not entirely break down the cornbread.
When all is combined and a good damp texture, set aside to cool.