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1
Put the oysters in a strainer over a medium bowl to catch their liquor.
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2
Reserve 3/4 cup of the oyster liquor.
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3
In a large bowl, combine the crumbled cornbread and oysters.
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4
Bring a small saucepan of water to a boil.
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5
Add the bacon and cook for 1 minute.
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6
Drain and pat dry with a paper towel.
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7
Melt 1/2 cup of the butter in a large skillet over medium-high heat.
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8
When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste.
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9
Cook, stirring, until soft, about 10 minutes.
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10
Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil.
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11
Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine.
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12
Set aside for 10 minutes.
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13
Preheat the oven to 400 degrees F.
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14
Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
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15
Remove from the oven and serve immediately.
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16
Cook's Note: Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local supermarket or seafood monger.
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17
Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan.
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18
Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
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19
In a medium bowl, whisk the egg and combine with the milk.
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20
Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed.
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21
Stir in the melted butter until just incorporated.
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22
Spoon the batter into the prepared pan.
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23
Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
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24
Let cool.
