1. Preheat your oven to 425°F and grease an 8x8-inch baking dish.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.

3. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, wildflower honey, canola oil (or bacon grease) and eggs.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Pour the cornbread batter into the prepared pan and bake 20-25 minutes or until a toothpick inserted into the center comes out clean. Let it cool, and then cut it into small cubes. You can make the cornbread a day or two ahead of time.

1. Preheat your oven to 350°F.

2. If you haven’t already done so, cut honey cornbread into small cubes.

3. Place the cubed cornbread on a baking sheet and toast it in the oven for about 10-15 minutes until it's slightly crispy. Set aside.

4. Sauté Vegetables: In a large skillet or sauté pan, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté until the vegetables become soft and translucent.

5. Stir in the dried sage, thyme, and rosemary. Cook for another minute until the herbs become fragrant. Season with salt and black pepper to taste.

6. Combine Cornbread and Vegetables: In a large mixing bowl, combine the toasted cornbread cubes with the sautéed vegetable mixture.

7. Pour in 2 cups of low-sodium chicken or vegetable broth and ¼ cup wildflower honey. Stir until the mixture is well combined. If the mixture seems dry, add more broth as needed. The consistency should be moist but not soggy.

8. Transfer the stuffing mixture to a greased baking dish. Cover with aluminum foil and bake in the preheated oven for about 30-40 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and slightly crispy.

9. Garnish with chopped fresh parsley, if desired.