Preheat oven to 400 degrees. In a mixing bowl, whisk together the gluten free flour, cornmeal, baking powder, and salt until well combined. In a separate bowl, whisk together the honey, butter, buttermilk, and eggs until well combined. Pour the wet ingredients into the dry ingredients and mix until everything is just combined.
Transfer the cornbread batter 10 inch skillet or 9×9 baking pan. Bake for 15 to 20 minutes at 400 degrees until a toothpick comes out clean. Set aside to cool.
For the Stuffing:
Dice the cornbread into 1 inch cubes and then spread the cubes onto a large sheet pan that has been lined with parchment paper. Bake the cornbread at 350 degrees for 15 to 20 minutes to dry out. Set the sheet pan aside to let the bread cubes cool while you prep the rest of the stuffing.
Add the ground sausage to a skillet and brown, breaking it up as it cooks. Once the sausage has browned, add the garlic, onion, celery, and fennel. Sauté for 5 to 7 minutes until the sausage is completely cooked through and the veggies are tender.
Next, add the eggs, chicken broth, half and half, salt, and pepper, to a mixing bowl and whisk together until well combined.
Next, add the dried cornbread cubes, sausage mixture, and fresh herbs to a large mixing bowl. Pour the egg mixture over the cornbread and gently fold everything together until well combined.
Pour the stuffing mixture into a greased 9×13 casserole dish. Cover with foil and bake for 25 minutes at 350 degrees. Remove the foil from the top and bake the stuffing for another 10 minutes until toasted on top. Remove the stuffing from the oven and garnish with sliced green onion before serving.
