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Preheat oven to 400°F. Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside. In a medium bowl, combine corn muffin mix, 1/4 cup of the egg, and the milk; stir just until moistened (batter should be lumpy). Pour into prepared pan, spreading evenly. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add fennel, kohlrabi, and garlic; cook for 5 to 7 minutes or until vegetables are tender, stirring frequently. If vegetables begin to overbrown, reduce heat. Transfer vegetables to a very large bowl.
Preheat oven to 375°F. Cut up corn bread and add to vegetables. In a small bowl, combine the remaining 1/4 cup egg, the remaining 1 tablespoon oil, the water, poultry seasoning, and pepper. Pour egg mixture over corn bread mixture. Stir until well mixed.
Transfer corn bread mixture to prepared baking dish. Bake, uncovered, about 20 minutes or until heated through.