Transfer butter, onion and celery mixture to the bowl with the crumbled corn bread. Season with herbs, and at least half of chicken stock. Season, stir and taste. Mixture should be somewhat wet, but not soupy. The less you stir, the more large bits of cornbread you will have. If you get it too wet, don’t worry… Just cook it longer until it’s the firmness or dryness you desire. Overall it should take 35 minutes in a preheated 350°F oven. It should just slightly turn brown on the top.