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Southern Cornbread and Oyster Dressing

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Ingredients

  • 1/4 cup butter
  • 1 large onion, chopped
  • 4 scallions, chopped
  • 2 stalks celery, chopped
  • 3 cups crumbled cornbread
  • 3 cups soft bread crumbs
  • 1/2 cup chopped fresh parsley
  • Salt and pepper, to taste
  • 2 large eggs, lightly beaten
  • 1 pint shucked oysters, drained
  • 1/2 cup oyster liquid, from drained oysters

Instructions

  1. Heat oven to 350 degrees F.
  2. Sauté onions and celery in 2 tablespoons of the butter until wilted, not browned.
  3. Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt and pepper, and parsley.
  4. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy.
  5. Add the oysters.
  6. Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan).
  7. Dot with remaining butter, and bake for about 45 minutes, until golden brown and set in the center.