Preheat the oven to 375 degrees. Crumble the previously made cornbread into a large mixing bowl. Melt 2 tablespoons of butter over medium-high heat in a skillet. Once melted, add the onions and celery to the skillet, and cook for 1-2 minutes.
If you want a cornbread recipe using coconut flour, let me know in the comments below. By definition, cornbread cannot be cornbread without corn (lol). I don’t like cornbread with real pieces of corn in it, so cornmeal is necessary for this recipe.
Mom’s Old Fashioned Corn Bread is a slightly sweet, moist and flavorful bread. No need for box mixes with this easy from-scratch recipe. This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.