1-First, preheat your oven to 425°F and grease a 10-inch cast iron skillet. In a large bowl, combine 1 cup yellow cornmeal, 1 cup all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 1/2 teaspoons kosher salt. In another bowl, whisk 2 large eggs (lightly beaten), 1 stick (1/2 cup) unsalted butter (melted), and 1 cup whole buttermilk, then mix the wet ingredients into the dry until just combined. Pour the batter into the skillet and bake for 16 to 19 minutes until golden, then remove and let it cool.

2-Next, preheat the oven to 350°F. Crumble the cooled cornbread into small pieces, aiming for about 5 cups, and combine it with 1 (14 ounce) bag herb-seasoned stuffing in a large bowl. Melt 1 stick of unsalted butter in a skillet and sauté 2 cups finely chopped sweet onion and 1 1/2 cups finely chopped celery until soft, about 10 to 12 minutes, then add them to the cornbread mixture.

3-In a separate bowl, melt the remaining stick of unsalted butter and whisk it together with 5 cups chicken or turkey stock, 5 large eggs (lightly beaten), and 2 teaspoons dried sage. Pour this liquid mixture over the cornbread and stuffing, mixing thoroughly, and season with kosher salt and freshly cracked black pepper to taste. Transfer the mixture to a greased 9×13-inch casserole dish and bake uncovered for 45 to 50 minutes until set and golden brown. Remember, you can adapt this for dietary needs by swapping ingredients as needed.