This is a simple recipe for a cornbread-based oyster dressing.


1 (8.5-ounce) box corn muffin mix
1 large egg
1/2 cup milk
1/2 stick (2 ounces) unsalted butter
2 Tbsp. finely chopped onion,
1 stalk finely chopped celery
1 cup half-and-half
1 Tbsp. chopped fresh parsley
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 pint fresh raw oysters
Salt and pepper, to taste


  1. Follow the package directions for making the cornbread with the eggs and milk.
  2. Let cool and break into large chunks.
  3. In a large, deep skillet, melt 3 tablespoons butter over medium-high heat.
  4. Add the onions and celery; cook until softened (about 10 minutes).
  5. Stir in half-and-half, parsley, sage, thyme, and basil; bring to a simmer.
  6. Add the oysters with their liquid and cook for 2 to 3 minutes.
  7. Season with salt and pepper, to taste.
  8. Add the cornbread chunks; gently toss to coat.
  9. Spoon the stuffing into a buttered 2-quart casserole dish.
  10. Glaze with the remaining butter.
  11. Bake, uncovered, for 40 minutes.

Servings: 6
Prep Time: 30 minutes
Cook Time: 40 minutes