Ingredients

Cornbread:
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Dressing:
7 slices white bread, dried in warm oven
Cornbread
1 sleeve saltine crackers

2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten
2 pints or 1 quart oysters, drained

Directions

Preheat oven to 350
degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking
dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix

together and set aside. Saute chopped celery and onion in butter until transparent,
approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add
salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and
mix. Pour into a greased pan. Bake for about 45 minutes.