Put the crumbled cornbread into a large bowl.
Preheat the oven to 325. Butter and 10” cast iron skillet or an 8x8 inch pan and set aside.
In a large skillet, heat the butter over medium heat. Add the jalapenos, onions, celery and garlic and sauté, stirring constantly until the vegetables have softened.
Season with salt and pepper and thyme.
Spoon this mixture over the cornbread and toss lightly with a large spoon.
Add the eggs and toss to blend.
Add half the chicken stock and stir until the mixture is moist, but short of soupy.
Add the remainder as needed to maintain this consistency. Spoon the dressing into the prepared pan. Bake the dressing for 30-40 minutes or until it sets and the top is lightly brown.