Momma'S Meatless Cornbread Stuffing - cooking recipe

Ingredients

2 (8 1/2 ounce) boxes Jiffy cornbread mix
2/3 cup milk
2 eggs
1 onion, chopped
1 stalk celery, thinly sliced
1 - 1 1/2 cup chicken broth
2 tablespoons kosher salt
2 tablespoons pepper
3 tablespoons ground sage
cooking spray

Preparation

Heat oven as directed for cornbread.
Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool.
Chop onion and celery while cornbread is cooking.
When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it)
Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate.
Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.