Oyster and Cornbread Dressing Courtesy Marion Cormier, Louisiana Cookin' Classic Oyster and Cornbread Dressing from Louisiana Cookin'. Ingredients 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 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 Directions 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. 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. Pour into a buttered casserole dish and bake until hot and golden, about 30 minutes. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!