Preheat oven to 400 degrees. Grease a 12-inch cast iron skillet or large baking dish with non-stick cooking spray. Set aside.

Whisk together the butter, sugar, buttermilk, and eggs together until combined.

Fold in the cornmeal, flour, salt, and baking powder into the mixture.

Pour the batter into the skillet or baking dish and bake for 20 minutes or until lightly browned on top.

Allow the cornbread to cool for 15-20 minutes and then break into chunks.

Preheat oven to 375 degrees. Place the cornbread pieces on a large baking sheet and allow the cornbread to dry out until lightly browned about 15 minutes. Remove from oven and set aside.

Place the butter into a large skillet over medium heat and allow it to melt.

Once the butter has melted, add the onion and celery and saute over medium heat until the onions are translucent.

Add the garlic and sage; saute for another 30 seconds. Add the salt and pepper and stir to combine.

Whisk together the chicken or vegetable stock and the eggs until combined.

Place the browned cornbread chunks, the onion and celery mixture, chicken stock or vegetable stock, and egg mixture, into a large mixing bowl and toss to combine.

Place the cornbread dressing into a large greased casserole dish, at least a 9x13, cover with aluminum foil and bake for 30 minutes.

Remove the foil and bake uncovered for another 30 minutes.

Garnish with fresh parsley and serve.