Humboldt Bay Oyster-Cornbread Dressing

1/2 cup salt cod
2 (12-ounce) containers fresh oysters, undrained
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon olive oil
1 teaspoon chopped garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon prepared horseradish
1 teaspoon fresh lemon juice
Buttermilk Cornbread, crumbled
2 to 3 tablespoons dry white wine (optional)

Soak salt cod in cold water to cover for at least 12 hours, changing water at
least 3 times. Drain fish; remove any bones and skin. Cut into small pieces.
Drain oysters, reserving liquid. Cut oysters in half. Set oysters and liquid
aside.

Saute onion and celery in hot oil in a large skillet over medium-high heat 5
minutes. Add salt cod and garlic; cook over low heat 2 minutes, stirring
occasionally. Add oysters, thyme, and next 3 ingredients; cook, stirring
constantly, 1 minute. Add cornbread; toss gently.

Add water to oyster liquid to equal 1 cup. Add wine, if desired. Pour over
cornbread mixture; toss gently.

Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Bake, covered, at 350° for 15 minutes. Uncover and bake 20 minutes or until
lightly browned.

Yield: 4 to 6 servings

Buttermilk Cornbread

This recipe goes with Humboldt Bay Oyster-Cornbread Dressing

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1 1/2 cups buttermilk
1/4 cup vegetable oil

Heat a well-greased 10-inch cast-iron skillet at 450° for 5 minutes.
Combine first 6 ingredients. Stir together eggs, buttermilk, and vegetable oil;
add to dry ingredients, stirring just until moistened. Pour batter into hot
skillet.

Bake at 450° for 20 minutes or until golden.

Yield: 6 servings

Coastal Living, NOVEMBER 2000


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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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