Cornbread Dressing With Sausage

For cornbread: Preheat oven to 350 °. Combine cornmeal and flour in a bowl and 1 stick of softened butter, vegetable oil, buttermilk and 4 eggs in another bowl. Add the wet ingredients to the dry ingredients and mix well. Pour batter into a greased 13x9x2 baking dish and bake for approximately 25 minutes or until golden brown. Remove from oven and let cool. In a large bowl, crumble corn bread, then set aside. In a large pan over medium heat, add sausage. Brown for 5 minutes, then remove from pan, leaving some of the drippings. Add the butter and let melt. Add the chicken bouillon, celery and onion and cook until translucent, about 5-10 minutes. Add the green onions, garlic and parsley. Stir and cook for 2-3 minutes more. Pour vegetable and sausage mixture over crumbled cornbread. Add chicken stock, stir to combine, then add salt and pepper to taste. In a separate bowl, lightly beat 4 eggs along with a little bit of the cornbread mixture. Add eggs to cornbread/sausage mixture, then pour everything into a 13x9x2 greased baking dish. Bake at 350 ° until dressing is cooked through, about 45-60 minutes.