Preheat your oven to 375º F, then grease or spray a 13x9-inch pan. Set aside.

In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.

Add the eggs, buttermilk, and melted butter to a mixing bowl, and whisk until smooth.

Add the wet ingredients to the flour mixture and mix until just combined.

Carefully pour the batter into the prepared pan and bake for 18-20 minutes, until a tester comes out clean.

Remove from the oven and let cool completely.

Slice the cornbread into cubes and let it dry out for a couple of days. Or if making the day of, arrange the cubes a single layer on a baking sheet and bake for 50-60 minutes at 250º F to dry out the bread and get it a little bit crunchy.

Preheat oven to 350º F, then grease a large casserole dish or a 13x9-inch baking pan. Set aside.

In a large skillet, brown the sausage, breaking it apart until it's cooked through. Remove from the pan and drain away excess grease.

Melt the butter in the skillet over medium high heat. Add the celery and onions, and sauté for 7-8 minutes, until the veggies are soft. Add the garlic and cook for 1-2 minutes, until you can start to smell it.

Remove the skillet from the heat and stir in the herbs until well combined.

In a very large bowl toss together the cornbread cubes, onion mixture, sausage, and broth. Start with about 3 cups of the broth and mix. Add more as necessary to coat and start to slightly soften the bread. You will need close to 4 cups if you let your bread sit out for a few days. If you dried it in the oven the day off, you will need closer to 3 1/2 cups.

Once everything is moist and combined, spread into the prepared dish and bake for 30-40 minutes until golden brown.

Remove and serve immediately.