Cooking With Chef Hermann: Oyster Stuffing

Oyster Stuffing

Cornbread mix and pour into greased 9 x9 pan.  Bake 350 until firm. Cool and dice:

• 1 C Cornmeal
• ½ C Flour
• ¾ C Buttermilk
• 1 tsp baking soda
• 2 eggs
• 2 TB Oil

Dressing:

• 7 C Stale white bread diced, 2 C Diced Cornbread
• 1 C Crushed crackers
• 2 C Celery diced fine
• 1 large onion, diced fine
• 8 TB Butter

Directions:

Combine dry ingredients in large bowl.  Sauté celery and onion in butter and add to the dry mix. Pour hot stock over and lightly mix.  Add beaten eggs and oysters and mix.  Pour into greased pan.  Bake at 350 for about 45 minutes.