Step 1

Preheat oven to 425 F. Grease an 8 x 8 dish and set it aside.

Step 2

In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.

Step 3

Make a well in the center and add beaten eggs and buttermilk.

Step 4

Gently stir dry and wet ingredients together just until combined.

Step 5

Stir in the melted butter.

Step 6

Spread batter evenly into prepared dish.

Step 7

Bake for 20-25 minutes.

Step 8

Let cool completely. Cover and let cornbread sit a couple of days before proceeding with the dressing. Or crumble the cornbread up and toast it in the oven to dry it out in order to use it the same day for dressing.

Step 9

Preheat oven to 350 F. Grease a 9x13 pan. Set aside.

Step 10

In a large bowl, crumble up the cornbread and set aside.

Step 11

In a large skillet, melt the butter.

Step 12

Add the celery, onions, green bell pepper, and red bell pepper.

Step 13

Saute until tender.

Step 14

Stir the vegetables into the cornbread.

Step 15

Stir in the prepared chicken thighs and breadcrumbs.

Step 16

Stir in enough chicken broth to make the mixture really wet and slightly soupy. (I usually need about 3 1/2 cups)

Step 17

Add poultry seasoning, sage, and black pepper.

Step 18

Taste the mixture and adjust the seasonings if needed. It should taste exactly how you prefer your dressing to taste.

Step 19

Once satisfied with the taste, add eggs.

Step 20

Spread mixture evenly into prepared dish.

Step 21

Bake for 45-55 minutes.

Step 22

Remove from oven and let cool.

Step 23

Serve.