1. Heat oven to 375 degrees . Spread cornbread onto a large baking sheet. Toast at 375 degrees for 15 to 17 minutes, until lightly browned.
2. Meanwhile, cook bacon in a large skillet over medium-high heat for 5 to 6 minutes, until crisp. Remove to a plate with a slotted spoon. Reduce heat to medium and add onion and celery to skillet. Cook, stirring, for 6 minutes. Stir in 11/3 cups of the stock, the sage, salt and cayenne and bring to a simmer.
3. Combine toasted cornbread and bacon in a large bowl. Carefully pour contents of skillet into bowl and gently stir to blend. Fold in eggs. Transfer to a 2-quart baking dish. Bake at 375 degrees for 25 minutes. Drizzle remaining 1/3 cup stock over dressing and bake an additional 10 minutes.