Start by preparing the Aunt Jemima Corn Bread Mix according to the package instructions. Allow it to cool completely, and then crumble it into a large mixing bowl.

In a skillet, melt the butter over medium heat. Add the diced celery, onions, and sauté until they become tender and translucent. This should take about 5-7 minutes.

Add the sautéed celery and onions to the crumbled cornbread in the mixing bowl.

Sprinkle the poultry seasoning, salt, and pepper over the mixture. Gently pour in the chicken or vegetable broth to moisten the mixture. Stir everything together until well combined. Adjust the seasoning to taste.

Transfer the mixture to a greased baking dish.

Preheat your oven to 350°F (175°C) and bake the dressing for 30-35 minutes or until it’s golden brown on top and heated through.