Preheat oven to 400°F. In a large bowl, combine cornmeal, flour, baking powder, salt and sugar together.
In a medium sized bowl, whisk the melted butter, eggs and milk together.
Create a well in the middle of the dry ingredients. Pour the wet ingredients into the dry and gently stir to combine. Bake in a greased 9x13 inch baking dish for 20 minutes at 400°F
Pour into a greased 9x13 inch oven safe baking dish, smooth out the top and bake for 20 minutes.
Reduce oven temperature to 300°F. Once cooled, cut the cornbread into 1-inch cubes. Place in a single layer on an un-greased baking sheet and toast in the oven at 15 min. Place toasted cornbread in a large bowl.
Make the stuffing:
Cook the biscuits in the oven according to package directions. Cube the biscuits and toast on a baking sheet in the oven for 10-15 min. at 300° F.
Add the biscuits to the cornbread.
In a nonstick skillet, heat 1 Tbsp. olive oil. Cook the sausage until cooked through. Add the sausage to cornbread and biscuits, do not mix yet.
In the same skillet, melt the butter. Sauté the onions and celery for 4-5 minutes. Add herbs and seasonings. Pour this on the top of sausage and cornbread.
Then add in the eggs, chicken broth and cream of chicken soup. Gently fold and stir everything together until combined.
Transfer stuffing to a baking dish and bake, uncovered @375°F for 30 minutes. Serve warm.
Use a cornbread mix if you are in a pinch!To make in advance: Assemble and prepare the stuffing until the point of baking, cover with plastic wrap and place in the fridge for 1-2 days. When ready to serve, remove it from the refrigerator and let it come to room temperature. Bake as directed above.