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Oyster and Cornbread Dressing

Oyster and Cornbread Dressing


  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped bell pepper
  • 2 8.5-ounce packs Jiffy cornbread mix, cooked according to package directions, cooled (* See note below.)
  • salt and freshly ground black pepper, to taste
  • 2 cups raw chopped Louisiana oysters
  • 2 eggs, beaten
  • Creole seasoning, to taste
  • 1 12-ounce can chicken broth
  • 2 tablespoons chopped parsley


  1. Preheat oven to 350 degrees. Melt the butter in a pan set over medium-high heat. Add the onion, celery, and bell pepper and saute until tender, about 8 minutes.
  2. Scrape the vegetables into a large mixing bowl and crumble in the cornbread. Add the salt, pepper, oysters, eggs, Creole seasoning, chicken broth, and parsley. Mix until thoroughly blended.
  3. Pour into a buttered casserole dish and bake until hot and golden, about 30 minutes.

* Note: The Jiffy brand cornbread mix contains sugar, so if you don't like your dressing to have a sweet taste, choose another brand that does not contain sugar, or you can use homemade cornbread to make this dish.

Name of Chef: Marion Cormier for Louisiana Cookin'.

Courtesy of: Louisiana Cookin'. Used with permission from

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