1Chop up your green onions ( whites and green parts) along with you red bell pepper in to small dice and cut your mushrooms all to same size.
2Heat a pan over medium heat and add some olive oil to the pan. Once heated add your red bell pepper, your green onions and your mushrooms. Add a little salt and pepper, then sauté until tender.
3Add the spinach to pan once the veggies are cooked. Sauté until spinach wilts, then remove from heat to cool a bit.
4In a large bowl break up the sweet cornbread in to chunks, then add your veggie mixture to the cornbread, stir. Add enough chicken stock just to make it a little moist. Pour into a greased pan and put into a 350 degree oven for about 30-35 minutes until brown on the bottom.