Prepare cornbread according to Aunt Jemima's self-rising white cornmeal directions.

Cornbread can be made 1 day ahead.

Boil chicken breasts until cooked, then cool.

Peel meat off bones and discard skin and bones.

Chicken can be cooked 1 day ahead.

Dice onions and celery.

Sauté the diced onions and celery until softened.

Melt butter.

Cube loaf bread.

In a large bowl, combine cornbread, shredded chicken, sautéed onions and celery, melted butter, chicken broth, cubed bread, cream of chicken soup, slightly beaten eggs, sage, thyme, white pepper, poultry seasoning, and seasoned salt.

Mix all ingredients well.

Pour mixture into a greased baking dish.

Bake at 350°F (175°C) for 60 minutes or until golden brown and set.