1Bake cornbread according to cornmeal mix package directions. (Not jiffy. You don't want sweet cornbread for this recipe) Let cool. Crumble in large mixing bowl.
2Add all other ingredients and mix. Mixture will be soupy. If it's not, add more chicken stock. Cover and let sit in refrigerator overnight. Preheat oven to 350º. Pour mixture into greased iron skillet or 9x13 pan. Bake for one hour or until golden brown.