Cornbread Stuffing

Ingredients

1 box Jiffy cornbread mix

1 box StoveTop Stuffing Herb Mix

1 cup salted butter

1 head celery, diced

1 large onion, diced

1 can cream of chicken soup

1 can cream of celery

16 oz chicken broth

6 eggs, mixed

pepper

Bake cornbread according to instructions. Let cool.
Preheat the oven to 375°F.
Crumble cornbread into a large mixing bowl.
Add melted butter, celery, onions, cream of chicken soup, cream of celery, eggs, chicken broth, and pepper to the mixing bowl. Stir. Aim for thick soupy chowder consistency, if not runny enough, add more chicken broth.
Pour into a baking dish and bake for 45 min to 1 hour.