Preheat oven to 375°F. Lightly butter and flour a 13x9 baking dish.
Whisk together cornmeal, flour, salt, baking powder in a large bowl. In a medium bowl, whisk the milk, eggs and oil then incorporate with the flour mixture. Pour batter in to baking dish and bake for about 30 minutes until interior is proven dry with a toothpick inserted in the cornbread. Allow to cool completely for a couple hours.
Dry cornbread by cutting in to 1 inch cubes and baking at 250°F for an hour, turning half way, until very dry. Alternatively, cube cornbread and leave on a baking sheet in a cool oven for up to a day in advance.
Stuffing
Cook the sausage in a large pan over medium heat with a tablespoon of vegetable oil. While cooking, use a fork or other utensil to break sausage in to smaller bits. Sausage should be cooked through in 10 minutes. Transfer to a paper towel lined plate reserving any left over fat int he pan.
Add a tablespoon of butter, onions, and celery to the pan and cook until tender. Add garlic and sauté for a minute until aromatic. Remove from heat, stir in finely minced sage, then add the broth. Set aside to cool.
In a large mixing bowl, whisk together the half and half, eggs, salt, cayenne, cinnamon, and nutmeg. Slowly whisk in the broth until incorporated.
Add dried corn bread and sausage to the bowl and fold all ingredients together. Set aside for 20 minutes for cornbread to absorb the liquid.
Preheat oven to 375°F. Lightly butter and flour a 13x9 baking dish. Melt remaining 5 tablespoons of butter.
Add cornbread stuffing to baking dish and drizzle with melted butter. Bake for 40 minutes until top is golden brown and crispy.
Garnish with finely minced sage, parsley, and pomegranate seeds. Serve warm.