Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

In a large bowl, combine the crumbled cornbread, chopped onion, and chopped celery.

In a separate bowl, whisk together the chicken or vegetable broth, beaten eggs, melted butter, dried sage, dried thyme, salt, and black pepper.

Pour the wet ingredients over the dry ingredients and mix well until everything is thoroughly moistened.

Transfer the mixture into the prepared baking dish and spread evenly.

Bake for 45-60 minutes, or until the dressing is golden brown and a knife inserted into the center comes out clean.

**Tip 1: Use Stale Cornbread:** For the best texture, use cornbread that is a day or two old, as it absorbs the liquids better without becoming mushy.

**Tip 2: Sauté Aromatics:** Lightly sauté your onions and celery before adding them to the mixture to enhance their flavor and soften their texture.

**Tip 3: Don't Overmix:** Mix the ingredients just enough to combine; overmixing can lead to a dense dressing.

**Tip 4: Adjust Broth for Moisture:** Add broth gradually until the desired consistency is reached; the mixture should be moist but not soggy.

**Tip 5: Add a Crispy Topping:** For extra texture, consider adding a crispy topping like crushed crackers or a sprinkle of paprika during the last 15 minutes of baking.