Make the Cornbread:

1. Preheat your oven to 425°F and grease a 10-inch cast iron skillet. Set the skillet inside the oven as it heats.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine eggs, melted butter, and buttermilk. Stir wet ingredients into dry until just combined.
4. Pour the batter into the hot skillet and bake for 16-19 minutes until golden. Let cool and crumble into pieces.

Make the Dressing:

1. Set your oven to 350°F and prepare a 9×13-inch baking dish by greasing it lightly.
2. Combine crumbled cornbread and stuffing mix in a large bowl.
3. In a skillet, melt one stick of butter over medium heat. Add onion and celery; cook until soft and translucent, about 10-12 minutes.
4. Add the sautéed vegetables to the cornbread mixture.
5. Melt the second stick of butter. In a bowl, whisk together melted butter, chicken stock, eggs, and sage. Pour over the cornbread mixture.
6. Stir everything together until well combined. Season with salt and pepper.
7. Transfer to the baking dish and bake uncovered for 45-50 minutes, until set and golden brown.