Preheat the oven to 375 degrees F.
Grease a 9x13 inch baking dish lightly with butter and set aside.
Cut the jalapeno cornbread up into 1-inch cubes and place in a large mixing bowl. Set aside.
Heat a large frying pan over medium-high heat. Once hot, add the butter, followed by the celery, onion, salt and pepper. Reduce the heat to medium and cook for 10-12 minutes, stirring often, until the vegetables have softened and are light golden brown.
Add the fried vegetables to the cornbread along with the sage leaves and chicken broth. Stir to combine then add the eggs and stir again until all the ingredients are combined.
Place the cornbread stuffing into the grease baking dish and flatten out into an even layer. Cover with aluminum foil and bake for 1 hour.
After 1 hour, remove the aluminum foil and bake for another 15 minutes to allow the top to get golden brown and crisp.
Serve warm and enjoy!