|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Southern Cornbread and Oyster Dressing
|
|
|
|
Submitted by:
Jimmy |
|
|
Cornbread and oyster dressing straight from the Bayou''s of the deep south. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 pint(s) , Oysters Shucked
- 1/4 cup(s) , Butter
- 1 whole , Onion Chopped
- 2 whole , Celery Ribs Chopped
- 3 cup(s) , Cornbread Crumbled
- 3 cup(s) , Breadcrumbs
- 2 whole , Large Eggs Lightly Beaten
- 1 to taste , Salt and Pepper
- 4 whole , Green Onions Chopped
- 1/2 cup(s) , Parsley Chopped
|
|
| Instructions: |
Preheat oven to 350 degrees.
Saute onions and celery in 2 tablespoons of the butter until wilted, not browned.
Combine cornbread and bread crumbs in a large bowl; mix in sauteed 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. Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|