<strong>Ingredients:</strong>
<ul>
	<li>1 pint shucked oysters, drained, reserve 1/2 cup liquid</li>
	<li>4 tablespoons butter, divided</li>
	<li>1 cup chopped onion</li>
	<li>Southern Cornbread and Oyster Dressing</li>
	<li>4 green onions, chopped</li>
	<li>2 stalks celery, chopped</li>
	<li>3 cups crumbled cornbread</li>
	<li>3 cups soft bread crumbs</li>
	<li>1/2 cup minced fresh parsley</li>
	<li>salt and pepper, to taste</li>
	<li>2 large eggs, lightly beaten</li>
</ul>
<strong>Directions:</strong>
Preheat oven to 350°. Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned. Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters. Pat the mixture into a large lightly buttered rectangular baking 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. Enjoy!