Cornbread Oyster Dressing

1. 1

   Preheat oven to 350u00b0F. In a medium cast iron skillet over medium-high heat, crisp bacon until fat has rendered and bacon bits are crispy. Add onion and celery and cook for 3 minutes more, stirring, to soften the veggies. Turn heat off skillet.

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   In a large bowl, combine bacon mixture, cornbread cubes, stock, melted butter, sage leaves, raw oysters, and salt. Stir gently to not break up the cornbread too much.

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   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.

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   Serve warm. Enjoy!

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   Notes:

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   1. An 8 1/2-ounce package of cornbread mix should make roughly enough batter for an 8x8 inch pan.

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   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.

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   3. Shucked fresh oysters can be found in the seafood or deli department of most large grocery stores.

* Per serving · 4 servings · Values may vary.

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