Prepare double batch of your favorite cornbread (our personal favorite is good ole’ Jiffy). Let cool to room temperature.
In a large mixing bowl, crumble cornbread and toasted white bread.
Preheat oven to 350 degrees.
In a large saucepan, melt butter. Stir in Cornbread Dressing Seasoning, followed by broth. Add celery and onions and cook for 10-15 minutes on medium heat, stirring occasionally.
Pour mixture over bread crumbles and stir to combine. If necessary, add more broth to thin. Depending on your taste, you may add another tablespoon Cornbread Dressing Seasoning.
When satisfied, stir in 2-3 eggs. Mixture should be a thick, corn bread consistency.
Pour cornbread dressing mixture into one greased 13x9 pan, or two greased 8x8 pans.
Bake at 350 degrees for 35-45 minutes or until crust is brown.
