Cornbread. Bake your cornbread according to the directions on the packaging. Then crumble the cornbread. (See recipe post for further details if needed)
Prep. Preheat your oven to 350 and prep a 9x13 baking dish well for nonstick.
Sauté In a large skillet on medium heat, melt your butter. Then add the diced onion and celery and cook until they are softened, stirring as needed (six to seven minutes depending on the size).
Combine. In a large mixing bowl, combine together the crumble cornbread, sautéed vegetables and seasonings. Then stir in the beaten eggs and the broth, mixing until just combined.
Bake. Evenly spread the mixture from the bowl into your prepared baking dish, Bake for 25-30 minutes or until the top is golden brown and slightly crispy.
Serve. Let your stuffing rest for a few minutes before serving to allow the flavors to meld together.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!