Preheat the oven to 350 F and spray an 8X8" pan with non-stick spray. Combine all the cornbread ingredients together in a bowl and pour into the 8X8" pan. Bake for 30 minutes or until cooked and lightly browned. Let it cool completely before cutting into 1" squares.

To prep the cornbread for the stuffing, cut the cornbread into 1" cubes and place on a baking sheet. Bake the cubes spread out on a pan at 200 F for 45-60 minutes. You want the cubes to be dried out but not hard. Allow them to cool before adding them in the stuffing.

In a frying pan, add the ground pork. Season with salt and pepper and your favorite seasonings (I added garlic, fennel, and red pepper flakes). Add the celery, onions, and mushrooms and cook till tender and the pork is browned.

In a large bowl, use your hands to combine the cornbread cubes, the pork filling, the stock, heavy cream, and the eggs. Mix using your hands to thoroughly coat the cornbread. If you need more liquid, add a small amount of stock. Do not make
this too wet, as it will not absorb the same as regular gluten based breads. Additionally, If you prefer your cornbread stuffing to be finer, break up the cubes a bit more and use your fingers to crumble a bit if desired. Mix in some fresh sage and rosemary.

Once everything is mixed and coated, pour the mixture into a 9X13" pan (spray with non-stick spray first). Bake at 350 F for 25-30 minutes. If the mixture is cold (made ahead of time), remove the mixture from the fridge to bring up to room
temperature or add additional baking time if necessary. The finished product should be lightly browned and slightly crispy on top and tender/softer on the inside.

Finish the stuffing off by melting butter in a small pot or in a microwaveable safe dish. Mix in some more fresh herbs I used more sage and rosemary) and drizzle the mixture across the top! Serve warm!