for cornbread, grease a 10" cast iron skillet and place in oven and preheat to 425

in large mixing bowl combine dry ingredients for cornbread, in separate bowl whisk together wet ingredients and then combine with dry ingredients. stir until just incorporated

pour batter in preheated skillet and smooth to edges, bake until golden but not over dry, about 16 minutes. remove from skillet immediately to completely cool

for cornbread dressing, preheat oven to 350. in a LARGE stock pot, crumble cornbread and mix in stuffing mix and stir in poultry seasoning

saute onion and celery in one stick of butter until translucent and stir into cornbread mixture

melt remaining stick of butter and in a large mixing bowl combine butter, stock, eggs, sage, and thyme

add stock mixture to cornbread mixture, stir well to thoroughly combine, season with salt and pepper

pour in to a well greased 9 x 13 casserole dish and bake at 350 uncovered until set, about 45 minutes

If doing the gluten free version check in early.. It tends to brown faster... Almost had a disaster