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Cornbread Oyster Dressing

  • Total Time: 1 hour 20 minutes


  • 2 slices bacon, chopped
  • 1/2 medium onion, finely diced
  • 2 ribs celery, finely diced
  • 1 batch cornbread, dried overnight, cubed
  • 1 cup chicken stock
  • 1/2 stick melted butter
  • 8 fresh chopped sage leaves
  • 8 fresh raw oysters, chopped
  • 1/2 teaspoon salt


  1. Preheat the oven to 350F. In a medium cast iron skillet over medium-high heat, crisp the bacon until the fat has rendered and the bacon bits are crispy. Add the onion and celery and cook for 3 minutes more, stirring, to soften the veggies. Turn the heat off the skillet.
  2. In a large bowl, combine the bacon mixture, cornbread cubes, stock, melted butter, sage leaves, raw oysters, and salt. Stir gently to not break up the cornbread too much.
  3. Press the mixture back into the cast iron skillet (see note). Bake covered for 30 minutes, then uncovered for 30 minutes until the top of the dressing is golden brown.
  4. Serve warm. Enjoy!


  • 1. 1 "batch" cornbread = roughly something that will make an 8x8 inch pan
  • 2. I suggest cooking the bacon and veggies in a cast iron skillet (8-inches or so), then baking the cornbread in the same skillet. If you don't have cast iron, just use a regular greased baking dish.
  • 3. Shucked fresh oysters can be found in the seafood or deli department of most large grocery stores.
  • Prep Time: 20
  • Cook Time: 60


  • Serving Size: 8