Preheat your oven to 350F (180°C).
In a large casserole dish, add the cubed cornbread. Drizzle with olive oil and mix well.
Bake for about 8-10 minutes or until the cornbread is browned slightly and crisp.
While the cornbread is baking, add butter to a pan over medium heat. Once hot, add the onion, celery, leeks, and garlic. Sauté for 5 – 7 minutes until the onions are translucent.
Add the basil, thyme, oregano, sage, salt, and pepper. Stir to combine, then cook for another 5 minutes until the herbs are fragrant.
Add the sautéed vegetable mix to the casserole dish, pour in the chicken stock, then mix everything together so the ingredients are evenly distributed.
Bake for 20 – 25 minutes until the top has started to brown.