Preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
Place cubed cornbread on baking sheet 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 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.
Transfer dressing mixture to casserole dish and level the dressing. Bake for 30 minutes or until the top is crispy and the middle is warm.
Instructions for "Low Carb Cornbread"
Preheat oven to 350 degrees. Melt 1 tablespoon butter in a 9 to 10 inch cast iron skillet over medium heat.
In a large bowl, whisk together almond flour, coconut flour, baking soda, and sweetener.
In another bowl, whisk together eggs and heavy cream. Slowly add butter.
Stir wet ingredients into the dry ingredients until just combined.
Transfer batter to skillet and smooth the top.
Bake for 30 minutes or until the cornbread is golden.
