Preheat the oven to 425°F. Lightly grease a 9-inch square baking pan.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, vegetable oil, and egg.

Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.

Pour the batter into the prepared pan and spread evenly.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cornbread cool completely before making the stuffing.

Cut the cooled cornbread into bite-size cubes.

Preheat the oven to 350°F. Spread the cornbread cubes in a single layer on a baking sheet.

Bake for 10–15 minutes, or until lightly toasted. Set aside.

Melt the butter in a large skillet over medium heat.

Add the diced onion and celery. Cook for 5–7 minutes, or until softened.

Stir in the garlic, sage, thyme, salt, rosemary, and black pepper. Cook for about 1 minute, until fragrant.

Add the toasted cornbread cubes, cooked vegetables, and parsley to a large bowl.

Pour the beaten eggs and 1½ cups chicken broth over the mixture. Gently toss until evenly combined. Add a little more broth if needed; the mixture should be moist but not soggy.

Transfer the stuffing to a greased 9x13-inch baking dish.

Cover with foil and bake for 30 minutes.

Remove the foil and bake for another 15–20 minutes, or until the top is golden brown and lightly crisp.