Prebake your cornbread in a 16" cast-iron skillet and let cool to room temperature.

Crumble cornbread and sourdough into a large mixing bowl.

In a separate pan, saute yellow onions, celery, pepper and spices until the onions become translucent, adding garlic in the last 2 minutes before removing from heat.

Add chicken stock and melted butter to the cornbread mixture and stir in well.

Add your onion mix into the cornbread mixture and stir in well... I typically use my hand because it works better but you can use a mixer as well.

Transfer your dressing into a 9x12 pan that has been greased with lard or butter and cover with foil.

Put the pan in a pre-heated 375 oven for approx 45 minutes, then remove foil and cook uncovered for approx 15 minutes or until the top crisps up nicely.