| Cook cornbread according to directions. Cool. Crumble into large mixing bowl. Melt butter in large skillet. Add vegetables and sauté until tender crisp. Mix together cooked veggies and crumbled cornbread. Add chicken stock until desired consistency (wet but not too sloppy) Add raw eggs. Add chopped boiled egg. Season to Taste. Mix together well. Pour into large, lightly greased, casserole pan and bake at 350 about 45 minutes - or until eggs are well set and top is lightly browned. Test for doneness by piercing middle with butter knife. Knife should be clean when pulled out | 
