Southern-style Cornbread Dressing
Serves 10-12
For the buttermilk cornbread:
1 cup plain yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
1 cup whole buttermilk

For the cornbread dressing:
1 (14 ounce) bag herb-seasoned stuffing, preferably Pepperidge Farm
2 sticks (1 cup) unsalted butter, divided
2 cups finely chopped sweet onion
1 1/2 cups finely chopped celery
5 cups chicken or turkey stock
5 large eggs, lightly beaten
2 teaspoons dried sage
Salt and pepper