Preheat oven to 400 degrees F. In large saucepan, melt butter then sauté onions and celery until desired doneness. Add fresh herbs and sauce 2-3 additional minutes. While vegetables are sautéing, break up cornbread in a large bowl. Add in remaining herbs, chicken broth, stuffing mix, and cream soups to bowl of cornbread. Add in sautéed veggies. Mix well. Add in eggs, and mix thoroughly. Pour mixture evenly between two buttered 9x13 in pans. Bake 20-30 minutes or until golden brown on top.