Preheat your oven to 400°F and spray a baking dish with cooking spray.

In a mixing bowl, prepare the Jiffy Cornbread Mix according to package instructions using 2 eggs and 2/3 cup milk.

Bake until golden brown and fully cooked through.

Let the cornbread cool completely before crumbling it into a large aluminum steamer pan.

In a large pot over medium-high heat, brown the ground beef and pork sausage, breaking them up as they cook.

Add Creole seasoning, salt, and pepper for flavor.

When the meat is almost fully cooked, stir in the chopped onions, bell peppers, celery, and parsley.

Cook until the vegetables are soft, then drain excess grease.

Pour the mixture over the crumbled cornbread in the steamer pan.

Add the bag of seasoned bread cubes and the diced boiled eggs to the pan.

Gently mix all the ingredients together using a wooden spoon.

Gradually pour in 3 cups of chicken broth, 1/2 cup at a time.

Stir gently, allowing the bread to absorb the liquid. The mixture should be very moist but not soupy. If needed, add more broth until the desired consistency is reached.

Smooth the top with a wooden spoon and cover the pan with aluminum foil.

Bake at 400°F for 20-30 minutes. If your dressing is thick, it may need additional time.

Once the dressing starts firming up, remove the foil and bake for another 10 minutes to allow the top to brown slightly.

Remove from the oven and let it rest for a few minutes before serving.