In a large bowl whisk together the eggs, sugar and butter. Set aside.
in a separate bowl whisk together the buttermilk and baking soda and then pour it into the large bowl with eggs, sugar, and butter.
Fold in the cornmeal and flour until combined and the evenly spread the batter out on a cookie sheet tray lined with parchment paper.
Bake in the oven at 325° for 25 to 30 minutes. Set aside to cool and then cut into 1” cubes. Note: you will have some leftover.
In a large saute pan on medium heat with butter, add in the vegetables and cook until tender, about 3 to 4 minutes. Once brown, add in the chorizo and saute for 3 to 4 minutes until cooked through.
In a small bowl whisk together the eggs and chicken stock and set aside.
Combine the cornbread cubes with the chorizo mixture and eggs and chicken stock mixture and gently mix