| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk, plus more if needed
- 2 eggs
- 1 cup canned creamed corn
- 2 tablespoons vegetable oil
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 5 ounces oyster crackers, crushed
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 pint small oysters with liquor
- 2 large eggs, lightly beaten
Instructions
- 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. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.
- Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours.
- 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. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 434 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 14 g |
| Cholesterol | 122 mg |
| Sodium | 566 mg |
Reviews
I followed the recipe right down to weighing 5 ounces of oyster crackers and it was totally awesome. SO good. Worth the bake
This was to thick and all you could taste was oysters. Not for me, but maybe someone else.
My family thought it was awesome, it will become a Thanksgiving tradition at our house. I did use 1 more egg and more oyster liquier to the mix.
I usually make oyster dressing from another recipe but this year I made this one. I could not believe how dry it was when I mixed it up. I knew it would come out terrible if I left it the way it was so I added chicken stock until it was the right consistency. Oysters are too expensive to use in a flop. The dressing came out great but I can’t help be feel like the liquid component has been omitted from the recipe above.
I’ve made this for the past 3 Christmas’s and will this Christmas as well. it’s always been the favorite part of the dinner, even more than the duck.
I’ve made my own cornbread and it works just fine. However this year I will try it with the cream corn.
I’ve never had it come out dry. I figured if it was looking dry I would add a bit of veggie stock (or melted butter) until it was how I like it. But so far I’ve never had to.
I’ve made my own cornbread and it works just fine. However this year I will try it with the cream corn.
I’ve never had it come out dry. I figured if it was looking dry I would add a bit of veggie stock (or melted butter) until it was how I like it. But so far I’ve never had to.
My family loved the recipe
I love Oyster dressing. I love cornbread dressing. But this was not good, it was very dry and seemed like a waste of expensive oysters. I was pretty disappointed, as we were looking forward to delicious dressing to go with our Thanksgiving turkey. It was also quite a bit of prep. Too bad, still a big fan of Alton, but may have to think twice before choosing a recipe assuming its good because its Alton’s.
I am a huge fan of many of Alton Brown’s recipes, but this one is awful! I followed the recipe exactly, and it came out tasting like oyster-flavored sawdust.
A note to other reviewers – if you substitute a major ingredient (like Italian bread for the cornbread), you are not rating the recipe. It isn’t helpful for others who look at the ratings.
I love Alton and so I HAD to make this recipe this year for Thanksgiving! We aren’t really fans of cornbread though so I modified it a little using Italian Bread instead but I let it stale the same amount of time and did everything else as directed and it came out of the oven (made the house smell GREAT!) and we took a few sample bites before taking it out to the family and it was delicious!!! Definitely a MUST for every Thanksgiving and Christmas to come!