1. If making cornbread from scratch, preheat oven to 400°F (200°C). In a bowl, whisk flour, cornmeal, sugar, baking powder, and salt.

2. In another bowl, mix milk, egg, and melted butter. Combine wet and dry ingredients just until mixed.

3. Pour batter into a greased 8×8 inch baking pan and bake 20–25 minutes. Cool completely, crumble, and let dry overnight.

4. Cook chopped bacon in a large skillet over medium heat until crispy, about 8–10 minutes. Remove with slotted spoon and set aside, leaving 3–4 tablespoons bacon grease in the skillet.

5. Add diced onion and celery to skillet. Sauté 5–7 minutes until soft. Add garlic and cook 1 more minute.

6. In a large mixing bowl, combine crumbled cornbread, cooked bacon, and sautéed vegetables.

7. Add parsley, sage, thyme, and black pepper. Toss gently to combine.

8. Whisk eggs with 3 cups chicken broth. Pour over stuffing mixture and fold until evenly moistened. Add up to 1 more cup broth if needed.

9. Preheat oven to 375°F (190°C). Transfer mixture to greased 9×13 inch baking dish and spread evenly.

10. Cover with foil and bake 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and crispy on top.

11. Let stuffing rest for a few minutes before serving.

12. Serve warm alongside your favorite holiday mains.