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1
The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven.
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2
In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda.
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3
Whisk to combine well.
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4
In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly.
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5
Add the dry ingredients to the buttermilk mixture and stir to combine.
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6
If the batter will not pour, add more buttermilk.
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7
Swirl the vegetable oil in the hot cast-iron skillet.
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8
Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
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9
Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet.
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10
Let the cornbread dry out at room temperature, uncovered, about 24 hours.
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11
Make the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat.
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12
Add the onion, celery, salt and pepper.
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13
Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes.
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14
Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well.
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15
Next, add the oysters with their liquor and the eggs; stir until combined.
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16
Pat the mixture down into an even layer.
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17
Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.
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18
Photograph by Linda Pugliese
