Prepare the cornbread, bake and let cool. Crumble or slice. Cover and let it sit for at least 1 day.
Preheat your oven to 350 F. Grease an 8" x 8" glass baking dish with butter or spray with cooking spray. Set aside.
Heat a large sauté pan over medium heat. Melt the butter in the pan and add the onions and celery. Cook until the onions are softened and translucent, about 5 minutes.
Remove from heat and let cool slightly.
In a large bowl, add the cornbread crumbles, seasonings, salt and the onion mixture. Combine until mixed.
Add in the egg and 1 cup of the chicken broth. Mix well and let stand for 1 -2 minutes, until the mixture has absorbed the broth.
Mix in another 1 cup of broth and let the mixture sit for another 1 – 2 minutes.
If needed, add the last ½ cup of broth. The mixture should look very wet and a bit soupy.
Place the stuffing mixture into the prepared baking dish.
Bake for about 40 minutes or until it’s golden brown on top. Start checking at 35 minutes.
A knife inserted in the top should feel slightly crusty.
Serve immediately or let cool and freeze until needed.