Preheat oven to 400 degrees and prepare an 8x8 baking dish with cooking spray.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
Add buttermilk, eggs and butter, stirring until all is wet. Do not overmix.
Transfer into prepared pan.
Bake for 20-30 or until toothpick inserted in the center comes out clean.
Allow to cool fully before cutting.
Cut into 1-2 inch cubes. Heat oven to 250 degrees and toast in a single layer for 30-40 minutes.
Dressing:
Preheat oven to 350 degrees and prepare a 9x13 baking dish (or other 3 quart casserole dish) with cooking spray.
In a large skillet, melt butter over medium heat.
Add onions and celery, cooking approximately 3-4 minutes or until they start to soften.
Remove from heat and add parsley, sage, thyme, garlic powder, onion powder, coarse sea salt and ground black pepper, stirring well.
In a large mixing bowl, toss hot onion mix with toasted cornbread and stuffing cubes. Word to the wise, use a larger bowl that you think you need.
Add beat eggs, tossing to combine. Gradually add broth to cornbread mixture. You might not need all of the broth. Use less for a crunchy dressing and more for a softer, cake-like dressing.
Transfer to prepared baking dish.
Bake, uncovered, for 20-25 minutes or until golden brown.
Remove from oven and serve immediately.
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