Southern Cornbread And Oyster Dressing Recipe
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
Directions:
- Preheat oven to 350 degrees F.
- Saut� onions and celery in 2 tablespoons of the butter until wilted, not browned. Combine cornbread and bread crumbs in a large bowl; mix in saut�ed onions, salt and pepper, and parsley. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.
- Pat the mixture into a lightly buttered rectangular cake 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.