For the cornbread

1 cup yellow cornmeal, preferably organic stone ground
½ cup all purpose flour or whole wheat flour
¾ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
2 eggs
1 cup plain low-fat yogurt or buttermilk
½ cup milk
1 tablespoon mild honey
2 to 3 tablespoons unsalted butter (to taste)

For the cornbread and sage stuffing

2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
1 large onion, finely chopped
Salt to taste
4 stalks celery, cut in small dice
4 garlic cloves, minced
2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
½ cup finely chopped flat-leaf parsley
Freshly ground pepper
A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
½ cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately