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Oyster Cornbread Dressing


For the cornbread:

½ cup butter

¾ cup sugar

2 eggs

1 cup buttermilk

½ teaspoon baking soda

1 cup cornmeal

1 cup flour

½ teaspoon salt

For the dressing:

1 pint oysters, chopped and in their liquor

1 pan of cornbread

1/3 cup parmesan cheese

½ cup unsalted butter

3 slices uncooked bacon, diced

4 stalks celery, diced

1 small onion, diced

1½ cups chicken stock

2-3 tablespoons minced fresh oregano

2-3 tablespoons minced fresh thyme

6 fresh sage leaves, minced

2 teaspoons ground coriander

Kosher salt and ground black pepper to taste


  1. Make the cornbread: Preheat oven to 375 degrees. In a large skillet, melt butter, remove from heat, and stir in sugar. Add eggs and beat until blended. In a bowl, combine buttermilk with baking soda then pour into skillet, combining with egg mixture. Stir in cornmeal, flour, and salt. Pour batter into a greased 8-inch pan. Bake 30 to 40 minutes until a toothpick inserted in the center comes out clean. Cool completely, then cut the cornbread into 1-inch cubes. Place on a lined baking sheet and toast in a 300 degree oven until almost golden and dry to the touch.
  1. Make the dressing: Preheat oven to 350 degrees. In a large bowl, combine chopped oysters and their liquor, cornbread, and parmesan. Mix well and let rest. In a heavy pot, melt butter over medium to medium-high heat. When butter is melted, add bacon and sauté for 3 to 5 minutes. Add celery, onions, and chicken stock and reduce to a simmer, cooking for 10 minutes until celery and onion are soft. Add minced herbs, coriander, salt, and pepper. Mix well. Combine oyster and cornbread mixture with vegetables. Transfer mixture into a buttered dish and bake until top is golden, about 15 to 20 minutes.
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