Ingredients:

1 pint shucked oysters, drained, reserve 1/2 cup liquid

4 tablespoons butter, divided

1 cup chopped onion

Southern Cornbread and Oyster Dressing

4 green onions, chopped

2 stalks celery, chopped

3 cups crumbled cornbread

3 cups soft bread crumbs

1/2 cup minced fresh parsley

salt and pepper, to taste

2 large eggs, lightly beaten

Directions:
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!