. Make the Cornbread (if homemade):

1. Preheat your oven to 400°F (200°C) and grease a 9-inch baking pan or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Pour the batter into the prepared pan and bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool, then crumble for the dressing.

2. Cook the Chicken (if not pre-cooked):

1. If using raw chicken, boil 2–3 chicken breasts in a pot of salted water for 15–20 minutes, or until cooked through. Shred the chicken and set aside.

3. Prepare the Dressing:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and celery and sauté for 5–7 minutes until softened.
3. In a large mixing bowl, combine the crumbled cornbread, cubed bread, shredded chicken, sautéed onion and celery, sage, thyme, poultry seasoning (if using), salt, and pepper.
4. Gradually add the chicken broth, stirring to moisten the mixture. The dressing should be moist but not soupy.
5. Stir in the beaten eggs to help bind the mixture together.

4. Bake the Dressing:

1. Transfer the mixture to the prepared baking dish and spread it out evenly. Cover with foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and slightly crisp.
3. Let the dressing cool for 5–10 minutes before serving.