Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.
In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.
Make a well in the center of your dry ingredients and add milk, eggs, honey and oil.
Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.
Once it cools, cube it and set aside. It’s fine to leave it out overnight if making ahead. This makes 9 cups.
For the stuffing:
Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.
Place cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.
Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.
Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.
Add thyme, sage, salt and pepper; continue to cook for 5 minutes.
Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.
Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.
Notes
The cornbread can be made up to 4 days ahead.To make this with store bought cornbread, you will need 9 cups diced. Most store bough cornbread recipe have more sugar and fat, so the nutritional info will differ.