1. Make the cornbread: Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan with butter or cooking spray.

2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk together the egg and buttermilk, then whisk in the melted butter.

4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

5. Spread the batter into the prepared pan and bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool completely, then crumble into coarse pieces. Ideally, make this a day ahead so it can dry out.

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7. Prepare the vegetable mixture: Reduce the oven temperature to 350°F (175°C). Butter a large baking dish (about 9×13 inches or similar).

8. In a large skillet over medium heat, melt the 1 cup (2 sticks) butter. Add the onions, celery, and green bell pepper. Cook, stirring often, until very soft and translucent, 10–12 minutes.

9. Stir in the garlic and cook 1–2 minutes more, just until fragrant. Remove from the heat.

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11. Assemble the dressing: In a large bowl, combine the crumbled cornbread and the white bread cubes.

12. Add the cooked vegetable mixture, parsley, sage, thyme, black pepper, salt, and cayenne (if using). Toss gently to combine.

13. In a separate bowl, whisk together the eggs, chicken broth, and milk.

14. Pour the egg mixture over the bread mixture and gently fold until everything is evenly moistened. The mixture should be very moist but not soupy; add a little more broth if it seems dry.

15. Taste and adjust seasoning with more salt and pepper if needed.

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17. Bake the dressing: Transfer the mixture to the prepared baking dish and spread into an even layer. Dot the top with a bit more butter if desired.

18. Bake at 350°F (175°C) for 40–50 minutes, or until the top is golden brown and the center is set but still moist.

19. Let rest 10–15 minutes before serving so it can firm up slightly. Serve warm.