1Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add chorizo; cook and stir until browned. Remove from skillet with slotted spoon and place on paper towel-lined plate to drain. (Do not drain skillet.) To same skillet, add onion, bell pepper and celery; cook and stir 5 minutes. Stir in Sage, Granulated Garlic, Black Pepper and Cumin.
2Place cornbread in large bowl. Add chorizo and vegetable mixture from skillet. Add stock, tossing gently to mix. Transfer to lightly greased 13x9-inch baking dish.
3Bake 30 to 35 minutes or until heated through and lightly browned.