1/4 cup butter

    1 large onion, chopped

    4 green onions, chopped

    2 stalks celery, chopped

    3 cups crumbled cornbread

    3 cups soft bread crumbs

    1/2 cup chopped fresh parsley

    salt and pepper, to taste

    2 large eggs, lightly beaten

    1 pint shucked oysters, drained

    1/2 cup oyster liquid, from drained oysters

 

  Preheat oven to 350 degrees.

  Saute onions and celery in 2 tablespoons of the butter until wilted,

 not browned. Combine cornbread and bread crumbs in a large bowl;

 mix in sauteed onions, salt and pepper, and parsley. Add beaten eggs

 and toss more; moisten with the oyster liquid until moist but not

 soggy. Add the oysters.

  Pat the mixture into a lightly buttered rectangular cake pan (it

 should make a 1-inch layer in the pan). Dot with remaining butter

 and bake about 45 minutes, until golden brown and set in the center.