Preheat oven to 400℉.

Prepare cornbread according to package directions and bake.

Remove from oven and allow to cool; Crumble cornbread into bite sized pieces.

While cornbread is baking, heat a large skillet over medium-high heat; Add butter and allow to melt.

Add onion, celery and bell pepper to the skillet and saute until tender, about 5 minutes.

Stir in Poultry Seasoning and All Purpose Seasoning Blend and stir to combine; Pour in 2 cups of chicken broth and stir to combine.

Remove from heat.

In a large bowl, add half of the crumbled cornbread and the vegetable mixture; Carefully, stir until combined, being careful not to break up the cornbread too much.

Add the remaining crumbled cornbread and slowly add the remaining broth until the mixture is moist. You might not need the full remaining 2 cups of chicken broth. The total amount of broth you use will depend on how dry your cornbread is. The mixture should be on the wet side so it doesn't dry out too much when baking. It should not be too mushy.

Spray a 13×9 baking dish with non-stick cooking spray. Transfer cornbread mixture to the baking dish.

Bake for 30-40 minutes, or until the dressing is firm in the middle and golden brown on top.