Preheat oven to 350 degrees and spray a 9x13 pan with non-stick cooking spray. Set aside.
To make cornbread: In a large bowl, whisk eggs then add melted butter and stir until thickened. Add honey and buttermilk and blend until smooth. In a separate bowl, combine organic pancake mix and cornmeal. Add cornmeal mixture to the wet ingredients and stir with a spatula until smooth.
Pour batter into prepared pan and bake 35-40 minutes, until a toothpick inserted into the center of the bread comes out clean and the edges are golden. Cool 15 minutes in pan, then remove and cool on a wire rack.
Once cool enough to handle, cut cornbread into 1” cubes. Evenly distribute cubes onto two cookie sheet pans and bake 30-35 minutes, stirring cubes halfway through cooking, until completely dried out. Remove from oven and cool completely.
In a large Dutch oven, melt butter over medium high heat. Once completely melted, add sausage and break up into small pieces with a wooden spoon or potato masher. Cook and stir until only small bits of pink remain. Add onion, celery, garlic powder, sage and salt; then stir often until vegetables soften, about 10 minutes. Remove from heat.
Whisk the chicken stock and eggs together in a medium bowl, then slowly add to sausage mixture while stirring constantly. Add cornbread cubes and fold together until evenly mixed.
Spray 12 round ramekins ( ½ cup size), with non-stick cooking spray. Evenly distribute stuffing mixture into ramekins, then place each on a cookie sheet pan. Cover ramekins with foil and bake 25-30 minutes, until golden around the edges. Remove foil and bake another 10 minutes to toast the tops. Remove from oven, cool 5 minutes then serve immediately!
To bake the stuffing in a 9x13 pan: spray pan with non-stick spray and evenly distribute stuffing into pan. Cover with foil and bake 40-45 minutes, until golden around the edges and cooked through in the middle. Remove foil and bake another 10-15 minutes to toast the top. Cool 5-10 minutes, then serve.