Make cornbread and dry bread cubes out a few days before making dressing.

Saute onion and celery in butter until onions are translucent and celery is softened.

In a large mixing bowl combine bread, cornbread and sauteed vegetables.

Start adding chicken broth a cup or so at a time allowing bread mixture to absorb liquid at first.  As you add more of the broth the mixture will become soupy.  Continue adding broth until it reaches a fairly thin consistency.  There should still be some lumps but not huge ones.  Use a potato masher if needed to help with large lumps.

Season with pepper and sage.

Beat the eggs in a separate bowl and mix into the bread mixture.

Spray a large casserole dish with cooking spray and pour dressing in.  Bake at 375 degrees for about 45 minutes.  You want the edges to be nice and brown but you don't want the rest of the pan to be dry.