Southern Cornbread and Oyster Dressing

User Rating5 Star Rating(2 Reviews)

By Diana Rattray

This great-tasting cornbread oyster dressing is baked in the oven.

Ingredients:

Southern Cornbread and Oyster Dressing

• 4 tablespoons butter, divided
• 1 cup chopped onion
• 4 green onions, chopped
• 2 stalks celery, chopped
• 3 cups crumbled cornbread
• 3 cups soft bread crumbs
• 1/2 cup minced fresh parsley
• salt and pepper, to taste
• 2 large eggs, lightly beaten
• 1 pint shucked oysters, drained, reserve 1/2 cup liquid

Preparation:

Preheat oven to 350°.

Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.

Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters.

Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.