Cook rice according to package directions, omitting butter.

Crumble pork in a large skillet over medium-high heat and sprinkle with 1 teaspoon Creole seasoning. Cook until browned, about 5 minutes, stirring often. Remove pork from skillet, discarding pan drippings.

Melt butter in skillet and add onion, celery, green pepper and garlic; cook 6 to 8 minutes or until tender, stirring often. Remove from heat and stir in green onion, parsley and thyme.

Combine rice and cornbread in a large bowl; add cooked pork, vegetable mixture, and remaining 2 teaspoons Creole seasoning and mix well. Stir in eggs and just enough stock to moisten mixture. Spoon into a shallow 2-quart casserole; bake in a 350°F oven for 30 minutes or until heated through and browned on top.