If you haven't made your cornbread yet, bake it according to your favorite recipe or package instructions. Allow it to cool before crumbling it into a large bowl.

In a skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes.

In the mixing bowl with crumbled cornbread, add the sautéed vegetables. Stir in the broth, beaten eggs, sage, thyme, salt, and pepper until well combined.

If the mixture seems too dry, add more broth until it reaches your desired consistency. It should be moist but not soupy.

Preheat your oven to 350°F (175°C). This ensures an even bake and crispy edges.

Lightly grease your baking dish, then pour the cornbread mixture into it. Spread it evenly across the dish for uniform baking.

Bake in the preheated oven for 30-45 minutes. The top should be golden brown and firm to the touch.

Once baked, let the dressing cool for a few minutes before serving.