Crawfish Dressing

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For the cornbread:

2 cups cornmeal

2 cups all-purpose flour

1 1/4 cups sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

4 large eggs

1 1/4 cups whole milk

1/4 cup honey

2 sticks unsalted butter, melted

For the stuffing:

2 tablespoons unsalted butter

1 onion, diced

1 red bell pepper, diced

1 stalk celery, diced

5 cloves garlic, minced

1 pound cleaned crawfish tails (preferably fresh)

Kosher salt and freshly ground black pepper

1/4 teaspoon cayenne pepper

2 cups crawfish or seafood stock