Preheat oven to 400 degrees.

Spritz your sheet pan with nonstick cooking spray.

Place prepared cubed cornbread on sheet pan and toast in the oven for 7 to 9 minutes or until crunchy at the edges.

Remove from oven and set aside.

Reduce oven temperature to 350 degrees.

Prepare a 9x13 casserole dish with nonstick cooking spray.

In a medium skillet over medium heat, add olive oil. To the olive oil, add the vegetables and cook until softened.

In a large mixing bowl, toss together cornbread, vegetables, and seasonings.

Pour half of the chicken stock over the mixture and stir. Add additional chicken stock until the cornbread is moist but not soggy. No one wants soggy cornbread.

Transfer mixture to casserole dish and level the dressing.

Bake for 30 minutes or until the top is crispy and the middle is warm.