cooking spray, for the pan
1 1/2 c. yellow cornmeal
3/4 c. all-purpose flour
1/4 c. packaged brown sugar
1/2 tsp. baking powder
1 tsp. kosher salt
1 c. whole milk
1/2 c. buttermilk
2 large eggs
3 tbsp. melted butter, slightly cooled
3 tbsp. butter, more for the pan
1 large onion, diced
2 stalks celery, chopped
Kosher salt
freshly ground black pepper
3 cloves garlic, chopped
2 tablespoons fresh sage, chopped
2 teaspoons fresh thyme leaves
2 eggs
1 tbsp. low-sodium chicken stock
Chopped fresh parsley, for garnish

Preheat oven to 400° and generously grease a 9″ x 13″ pan with cooking spray.
In a large bowl combine cornmeal with flour and brown sugar, baking powder, baking soda , salt
In another large bowl, mix together the milk, buttermilk, eggs and melted butter.
Add the wet ingredients to the dry ingredients and mix with a fork until well combined.
Pour the batter into the prepared pan and bake until the surface is golden brown and a toothpick placed in the middle comes out clean (20-25 minutes).
Cool completely, then crumble into medium pieces and place in a large bowl.
Grease a large baking dish with butter then reduce oven temperature to 375
In a large skillet, melt the butter, Stir in onions and celery and season with salt and pepper.
Cook for about 8 minutes until tender, then add garlic, sage and thyme and cook for about 1 minute until fragrant. Remove and add with the crumbled cornbread
Season with salt and pepper.
In a small bowl, beat the eggs and chicken stock.
Pour over the cornbread mixture, stir and pour into the prepared baking dish.
Bake for about 30 minutes, until the bread is toasted on top and cooked through.