Sautee onion and fennel on med-high heat until browned lightly–-about 5 minutes. Salt and pepper to taste. Remove, add to a large bowl, and set aside.
Add 2 Tbsp. more oil to the skillet, then add in remaining veggies and spices. Sauté until tender, about 4 -6 minutes. Salt and pepper to taste, then stir in lime zest and lime juice. Add to onion mixture along with corn bread cubes. Lightly toss (cornbread falls apart easily!) and place in a greased 9X13 or large oval pan.
Pour over vegetable stock and bake in oven for 40-45 minutes, stirring 2-3 times to allow even baking. Add more time if stiffer texture is desired.
Remove from oven and serve immediately with fresh cilantro.