Cornbread And Sage Stuffing

Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
Thoroughly whisk all dry ingredients. In a separate bowl, beat together the eggs, buttermilk, milk and honey. Slowly add the liquid ingredients to the cornmeal mixture. Stir ingredients together just until incorporated. Do not overwork the batter.
Remove the pan from the oven and add the butter to the pan. Swirl the pan so that the butter melts quickly. Before it gets too brown, then quickly add the butter to the batter and whisk into batter. Brush the sides of the pan with any butter remaining in the pan.
Add the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan.

Preheat oven to 350 degrees. Place a heavy 2-quart baking dish or a heavy 13×9 pan in the oven.
Heat the olive oil and butter over medium heat in a large, heavy, nonstick skillet, and add the onion.
Cook, stirring often, until it begins to soften, about 3 minutes, and add 1/2 teaspoon salt and the celery.
Cook together for another few minutes, until the onion is tender.
Add the garlic, and stir together for 30 seconds to a minute, until fragrant.
Transfer to a large bowl and add Cornbread broken to pieces.
Combine well. Taste and adjust salt.
Moisten as desired with milk.
Bake for 30 minutes or until the internal temperature is 160 degrees