Prepare cornbread croutons by slicing War Eagle Cornbread in the middle then cut into ½-inch pieces. Place on a baking sheet coated with cooking spray; drizzle with 2 Tbs butter. Broil until golden (about 5 – 8 minutes), stirring halfway through cooking time. Keep a close eye on the croutons while broiling so they don't burn.

In large bowl, mix together celery, fresh lemon juice, and lemon zest. Stir in croutons, the remaining tablespoon melted butter, 1/8 tsp salt, 1/8 tsp lemon pepper, and broth.
Bake at 350 degrees for 30 minutes in an 11 X 14-inch bake pan.