Preheat your oven to 400°F and grease an 8-inch square baking pan.

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

In another bowl, whisk the buttermilk, eggs, and melted butter, then pour the wet mixture into the dry ingredients.

Stir just until combined, because overmixing can make the cornbread tough.

Pour the batter into the prepared pan and bake for 20 to 22 minutes, or until the top is golden and a toothpick comes out clean.

Let the cornbread cool completely, then cut it into 1-inch cubes.

Leave the cubes out uncovered for several hours, or overnight, so they dry slightly and hold up better in the dressing.

Lower the oven temperature to 350°F and grease a 9×13-inch baking dish.

Cook the breakfast sausage in a large skillet over medium heat, breaking it apart with a wooden spoon, for 6 to 8 minutes until browned and cooked through.

Move the sausage to a large bowl, but leave the rendered fat in the skillet.

Add the butter, onion, and celery, and cook for 6 to 7 minutes until softened.

Stir in the garlic, sage, and thyme, and cook for 1 minute more until fragrant.

Add the dried cornbread cubes to the bowl with the sausage.

Pour the cooked onion and celery mixture over the top and toss gently.

In a separate bowl, whisk together the chicken broth, beaten eggs, salt, and pepper.

Pour this mixture evenly over the cornbread mixture, then toss gently with a spatula until everything is evenly moistened but not falling apart.

Transfer the mixture to the prepared baking dish and spread it into an even layer.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for another 15 to 20 minutes, until the top is golden brown and the edges are crisp.

Let the Cornbread Sausage Dressing Bake Dish rest for 5 to 10 minutes before serving.