How to Make It
Prepare cornbread according to package directions; cool and crumble into a large bowl. Set aside.
Cook cumin seeds in a large heavy skillet over medium heat, stirring constantly, 3 minutes or until seeds are more fragrant and lightly browned. Cool seeds and crush; set aside.
Melt butter in skillet over medium heat; add celery and next 3 ingredients, and cook, stirring constantly, until tender.
Stir celery mixture, crushed cumin, stuffing mix, and next 5 ingredients into crumbled cornbread.
Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Bake at 350˚ for 1 hour and 15 minutes or until lightly browned. Garnish, if desired.