Prepare the cornbread

• Bake the cornbread the night before and refrigerate once cool.
• Crumble the day-old cornbread into a large bowl.

Dice the vegetables

• Dice the celery, onion and bell pepper.

Sauté the vegetables

• Melt the butter in a pot.
• Sauté the bell pepper, onion and celery until soft and translucent.

Combine the dressing

• Add the eggs, cream of chicken soup and sautéed vegetables to the crumbled cornbread.
• Season with garlic powder, onion powder, salt, pepper, poultry seasoning and sage.
• Add the shredded chicken and chicken broth, then mix with your hands until the texture is right.

Bake uncovered

• Transfer the mixture to a baking dish.
• Bake uncovered at 200 °C until set and golden.