Bake the cornbread early in the day or the day ahead.In a large mixing bowl, add the cornmeal mix, eggs, oil, and milk. Mix until combined. Bake for 25-30 minutes or until golden brown.
Crumble cornbread. Add onion, cream of celery and cream of chicken. Add salt and pepper to taste. Stir in chicken stock. Pour into a greased 13" x 9" baking pan. Cook at 350 for 45 minutes.