Cornbread Stuffing with Sausage and Apple

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For the Cornbread:

1 stick unsalted butter, melted, plus more for the baking dish

1 cup fine cornmeal

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1/2 teaspoon baking soda

2 large eggs

1 cup buttermilk

1/4 cup pure maple syrup

For the Stuffing:

10 tablespoons unsalted butter, plus more for the baking dish

1 pound pork maple breakfast sausage links, casings removed and crumbled

3 leeks, light parts halved lengthwise, rinsed and cut into half-moons

2 stalks celery, chopped

1 Gala or Golden Delicious apple, chopped

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

Kosher salt and freshly ground pepper

3 cups low-sodium chicken broth

2 large eggs

1/2 cup chopped fresh parsley

8 ounces sharp cheddar cheese, diced