Melt butter in large pan; add vegetables and herbs, and sauté until limp. Toss cornbread and bread cubes with vegetable/herb mixture, eggs and broth. Mix well without breaking up the cubes too much.
Bake in buttered 8 x 8-inch or 8.5 x 11-inch pan, covered with foil at 350° for 45 minutes. Take off the foil for the last 15 minutes to allow top to brown and make a nice crust on top.
*9 cups equals approximately 8 Pamela’s corn muffins or pieces of cornbread and 1/2 loaf of Pamela’s bread.
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