Southern Cornbread Dressing

0 Preheat oven to 350 degrees. In a large mixing bowl add the cornmeal, all-purpose flour, 2 eggs, ½ cup melted butter and buttermilk. Stir until well combined. In a greased 7x11 baking dish, pour the cornbread batter and bake for 30-45 minutes until top is golden brown and a toothpick comes out clean. Remove and set aside to cool.
1 Once the cornbread is cooled, break it into fine crumbles and add it to a large mixing bowl. 
3 In a saucepan over medium-high heat, add olive oil and four tablespoons of butter. Once the butter has melted, stir in the diced bell pepper, celery, and onion. Sauté for 3 to 5 minutes, or until the vegetables become tender.
4 Add the sautéed vegetables, along with all the oil and butter from the pan, to the bowl of crumbled cornbread. Then mix in the shredded chicken, cream of chicken soup, cream of celery soup, two large eggs, poultry seasoning, sage, celery salt, paprika, salt, black pepper, and chicken stock. Stir everything together until the ingredients are evenly combined and the mixture is moist and well blended.
2 In a greased 9x13 baking dish, add the dressing mixture and bake at 350 for 30-45 minutes until top is slightly golden brown and dressing is set without being too dry. Serve & enjoy!