Make the cornbread as package directs. (I double the recipe so I’m making double amount to bake in 1 baking dish).(2 large baking pans & 1 medium size)

When cornbread cools, break apart in a large bowl or stock pot. Crumble until finely crumbled. Let sit overnight, but use a potato masher & mash up every so often til you ho to bed. This makes it dry out by morning.

Chop up the veggies & sauté in about 3 tbsp. Olive oil. While doing that,mix up your eggs in a small bowl.

Add your eggs to the mashed up cornbread.Add the chicken stock slowly, while stirring. You should be able to see a little stock over cornbread.Add veggies, & seasonings. Mix well. Pour into sprayed or buttered baking dishes

Bake at 350 degrees until lightly browned on top. You can cut recipe in half.