Step 1

Make a batch of the skillet cornbread and let it cool (you can make the cornbread the day before, or you can even make it a month or two ahead and freeze it!).

Step 2

Cut the cornbread into 1 1/2- to 2-inch cubes (you should have about 10-11 cups). Put the cornbread cubes into a large bowl.

Step 3

Preheat the oven to 350˚F (175˚C). Spritz a 9x13-inch baking dish with cooking spray or rub it with butter.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the onion and celery, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are golden and tender, about 5 minutes. Add the garlic, sage and thyme. Cook, stirring, until fragrant, about 1 minute. Scrape the aromatics into the bowl with the cornbread.

Step 5

Add the chicken broth, milk, egg, parsley, kosher salt and pepper to taste. Fold to combine (some of the cornbread will crumble and that’s okay, but try to keep some cubes intact). Transfer the mixture to the baking dish and dot with the butter. Cover tightly with aluminum foil and bake 30 minutes.

Step 6

Remove the foil, increase the oven temperature to 400˚F (200˚C), and continue baking until lightly toasted and golden brown on top, about 15-20 minutes longer. Serve warm.