Step 1

Cut the bread into cubes and toast at 350º until lightly brown, about 10 minutes. (can be done ahead of time and stored in a ziplock bag)

Step 2

Preheat oven to 400º and spray a 2 quart baking dish with cooking spray.

Step 3

Crumble the corn bread into pieces in a large bowl. Add toasted bread cubes and chicken broth. Gently stir to combine.

Step 4

In a large skillet melt 2 tablespoons of butter over medium heat. Add onions and celery and cook until softened, about 6 minutes. Gently add the cornbread mixture. Melt the remaining butter in the microwave and pour over the mixture. Add parsley and thyme and gently stir to mix together. Salt and pepper to taste.

Step 5

Whisk the eggs and add to the mixture. Place in the prepared casserole dish and bake for 35-40 minutes, until the top is brown.