Oyster-Corn Bread Dressing

Directions

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