Southern Cornbread and Oyster Dressing

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/30/18
Southern cornbread and oyster dressing

The Spruce Eats / Katarina Zunic
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
342 Calories
10g Fat
52g Carbs
13g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 342
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 105mg 35%
Sodium 322mg 14%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 22%
Protein 13g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cornbread oyster dressing is a Southern dressing or stuffing baked in the oven. Oysters and their liquid add moisture and flavor to the dressing. You can enjoy this dressing with any roasted bird, including chicken or turkey, or serve it with entrees such as roasted pork loin.

Every family has its own traditional stuffing for the Thanksgiving turkey. As your gathering expands, you may have to satisfy the cravings of in-laws and friends who have their own ideas about what should be served with the bird. Then again, you might have relatives who are allergic to shellfish or other components of the dish.

If you have oyster lovers in the family, you can make a pan of this dressing just for them. You can modify it to suit different tastes, but here is a starting point for a delicious cornbread oyster dressing.

Many food safety experts recommend not cooking any stuffing in the turkey in any case. By making casseroles of unstuffed stuffing, you can kill two birds with one stone.

Note: the starting point for this recipe includes cornbread, which requires making it first. You can use this recipe for basic cornbread.

Ingredients

  • 4 tablespoons butter (divided)
  • 1 cup onion (chopped)
  • 4 green onions (chopped)
  • 2 stalks celery (chopped)
  • 3 cups cornbread (crumbled)
  • 3 cups soft bread crumbs
  • 1/2 cup fresh parsley (minced)
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • 2 large eggs, (lightly beaten)
  • 1 pint oysters (shucked, drained; reserve 1/2 cup liquid)

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F.

    Ingredients for southern cornbread and oyster dressing
    The Spruce Eats / Katarina Zunic

  2. Heat 2 tablespoons of the butter in a large skillet over medium heat. Sauté onions and celery in the butter until they are tender, but not browned.

    Heat onions
    The Spruce Eats / Katarina Zunic

  3. Combine the cornbread and bread crumbs in a large bowl. Mix in the sautéed onions, salt, pepper, and parsley.

    Combine cornbread
    The Spruce Eats / Katarina Zunic

  4. Add the beaten eggs and toss more. Moisten the mixture with the oyster liquid until it is moist but not soggy. Gently stir in the oysters.

    Add beaten eggs
    The Spruce Eats / Katarina Zunic

  5. Pat the mixture into a large, shallow, lightly buttered rectangular baking pan. It should make a 1-inch layer in the pan.

    Pat mixture
    The Spruce Eats / Katarina Zunic

  6. Dot the top with the remaining butter and bake about 45 minutes, until golden brown and set in the center.

    Cover
    The Spruce Eats / Katarina Zunic

  7. Serve hot and enjoy!

    Southern cornbread and oyster dressing
    The Spruce Eats / Katarina Zunic