Make the cornbread according to the package instructions. Cook the tamales for three minutes in the microwave.
Preheat the oven to 350 degrees F. Brush a 9x13 baking dish with 2 tbsp. of butter(melted). Place the cornbread (crumbled) and heated tamales (shredded) in a large mixing bowl
Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, celery , jalapenos, and cilantro. with a big pinch of salt and pepper - at least 1 teaspoon each.
Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the seasonings. Cook for another minute. Stir in 1 cup of stock.
Pour the mixture over the corn bread and tamales and toss well to coat.
In a measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the corn bread and tamales and stir and fold until thoroughly combined. Bake the stuffing for 45 to 50 minutes
