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1
MAKE THE DRESSING Preheat the oven to 450.
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2
Line a 12-by-16-inch rimmed baking sheet with parchment paper and lightly grease the paper.
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3
In a large bowl, whisk the flour with the cornmeal, sugar and salt.
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4
In another bowl, whisk the milk with the eggs, melted butter and shallots.
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5
Stir the milk mixture into the dry ingredients until blended.
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6
Spread the batter on the prepared baking sheet and bake for 12 minutes, or until the corn bread is firm in the center.
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7
Transfer to a rack and let cool in the pan, about 30 minutes.
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8
Reduce the oven temperature to 350.
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9
MAKE THE DRESSING Butter a deep 9-by-13-inch casserole.
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10
In a large skillet, melt the butter.
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11
Add the celery, garlic, onion and thyme and cook over moderate heat, stirring frequently, until the celery is softened, 8 minutes.
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12
Discard the thyme sprig.
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13
In a large bowl, break the corn bread into 1-inch pieces.
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14
Stir in the celery mixture, the oysters and their liquor, the broth, lemon zest, lemon juice and parsley.
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15
Season with salt and pepper; mix in the eggs.
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16
Spread the dressing in the casserole.
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17
Cover with foil and bake for 40 minutes; uncover and bake for 25 minutes longer, or until the top is lightly browned.
