Cornbread Stuffing

•  3 cups dry bread cubes
• 5 cups coarsely crumbled corn bread
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon of pepper
• 1 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1/2 cup unsalted butter (1 stick)
• 2 beaten eggs
• 1 cup of chicken broth

1. Preheat the oven to 350 degrees.
2. Mix together in a large mixing bowl the bread cubes, cornbread crumbs, poultry seasoning, salt, and pepper. 
3. Salt and pepper.
4. In a large saucepan, melt the butter over medium heat. 
5. Once melted, cook the celery and onion till tender but not browned. 
6. Then add to the bread mixture.
7. Add the eggs and chicken broth and mix well.
8. Pour into a casserole dish and bake for 40 minutes.