Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.

Prepare the cornbread according to the recipe or package instructions. Once baked and cooled, crumble the cornbread into a large mixing bowl.

In a skillet, melt the butter over medium heat and sauté the chopped celery and onion until softened (about 5-7 minutes).

Add the sautéed vegetables to the crumbled cornbread, and mix in the dried sage, thyme, salt, and pepper.

Whisk the eggs and chicken or vegetable broth together, then pour this mixture into the cornbread mixture. Stir until well combined.

Spoon the stuffing mixture into the muffin tin, pressing it down slightly to pack it together.

Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and slightly crispy.

Allow the muffins to cool for a few minutes in the pan before removing and serving.