MAKES 12 SERVINGS
2 (8½-ounce) boxes corn muffin mix (such as Jiffy)
2 large eggs, for muffin mix
2/3 cup milk, for muffin mix
1 stick (4 ounces) unsalted butter
½ onion, finely chopped
2 ribs celery, finely chopped
2 cups half-and-half
2 tablespoons chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
2 pints fresh raw oysters
Salt and pepper, to taste
Follow the package directions for making the cornbread with the eggs and milk. Let cool and break into large chunks.
In a large, deep skillet, melt 6 tablespoons butter over medium-high heat. Add the onions and celery; cook until softened (about 10 minutes). Stir in half-and-half, parsley, sage, thyme and basil; bring to a simmer. Add the oysters with their liquid and cook for 2 to 3 minutes. Season with salt and pepper, to taste. Add the cornbread chunks; gently toss to coat.
Spoon the stuffing into a buttered 3-quart casserole dish; dot with the remaining 2 tablespoons butter. Bake, uncovered, for 40 minutes.