How to Make It
Spread the corn bread and white bread on large baking sheets in a single layer. Let dry for 2 to 8 hours.
Preheat the oven to 400°. Bake the bread for 12 minutes, stirring, until lightly browned. Transfer to a large bowl.
Melt the butter in a large skillet. Add the onions and celery and cook until softened, about 10 minutes. Transfer to a large bowl and stir in the stock, eggs, parsley, sage, thyme, salt and pepper.
Butter a 9-by-13-inch baking dish and spread the dressing in it. Cover with foil and bake for about 25 minutes, or until hot throughout. Uncover and bake about 20 minutes, or until a brown crust forms.