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.

Once the cornbread is cooled, break it into fine crumbles and add it to a large mixing bowl. Add in the diced onion, celery, and red bell pepper, 4 tablespoon melted butter, cream of chicken soup, cream of celery soup, 2 eggs, poultry seasoning, celery salt, paprika, salt and black pepper, and chicken stock. Stir until well combined.

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!