Step 1: Make the Cornbread

1. Preheat your oven to 400°F and grease a 9-inch baking dish.
2. In a large bowl, mix cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
4. Combine the wet and dry ingredients, mixing just until combined.
5. Pour the batter into the prepared dish and bake for 20-25 minutes, or until a toothpick comes out clean.
6. Let the cornbread cool completely, then cut it into 1-inch cubes. Spread the cubes on a baking sheet and let them dry overnight or bake at 250°F for 15 minutes.

Step 2: Cook the Bacon and Vegetables

1. In a large skillet, cook diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
2. Add the onion and celery to the skillet and sauté until softened, about 5 minutes. Remove from heat.

Step 3: Assemble the Stuffing

1. In a large mixing bowl, combine the dried cornbread cubes, cooked bacon, sautéed vegetables, parsley, sage, thyme, rosemary, and smoked paprika (if using).
2. In a small saucepan, melt the butter and stir it into the broth.
3. Gradually pour the broth mixture over the stuffing, tossing gently to combine. Add just enough to moisten the cornbread without making it soggy.
4. Add beaten eggs and mix gently to bind the ingredients.
5. Season with salt and pepper to taste.

Step 4: Bake the Stuffing

1. Preheat the oven to 350°F.
2. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
3. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.