Heat oven to 350F.
Heat butter in deep skillet. Add onion and celery; sauté until softened, about 5 minutes. Add thyme, sage, rosemary, red-pepper flakes, salt and black pepper; sauté 1 minute.
Add half the corn bread, the orange rind and parsley; cook for 1 minute, stirring frequently.
Add orange juice and broth. Bring to a simmer; remove from heat. Stir in the remaining bread. Spoon into 8 x 8 x 2-inch square glass baking dish. (Can be made ahead to this point early in the afternoon. Refrigerate, covered.)
Bake in 350°F oven 30 minutes. Makes 8 servings.