Make a 9 inch pan of cornbread, using 2 cups of cornmeal to 1 cup of flour. Cool the cornbread, tear into small pieces in a large bowl. Add about five slices of regular bread, torn into small pieces, 2 onions, 2 longs stalks of celery, 1 cup of milk, and chicken broth to desired consistency. Add about 1 tablespoon of poultry seasoning (more or less to suit your taste), salt and pepper to taste, and 2 small eggs. Mix well, stuff hen for baking, and put remainder in pan around chicken. Bake according to size of hen.