Follow the recipe for Vegan Cornbread mentioned above.
Finely chop celery and onions.
Saute bone broth, celery and onions in a skillet until broth is reduced in half (approximately 10 minutes).
Add salt, sage, thyme and pepper to the skillet. Let simmer for 5 minutes.
Break up the cornbread with a fork until it is broken down to into large crumbs.
Add the cornbread crumbs to the skillet and gently combine with the other ingredients. There should be just enough liquid in the pan to moisten the cornbread. Add more broth if it is too dry.
Bake 30 minutes or until thoroughly heated, uncovering after 20 minutes.