This recipe comes from my Great-Grandmother,
Mable Wallace, known to me as Mimmi. With the oysters, it is a real Louisiana twist
to our Thanksgiving menu. (Adding a
Louisiana twist to any menu is always a good idea!) Ten years ago my Aunt
LaRue submitted it to Rachel Ray’s magazine, Everyday With Rachel Ray, and it was chosen as one of ten winners in the “America’s Best Stuffing” contest. I made it that year for the first time and it
has been requested every year since by one or more of my children. The two boxes of corn muffin mix make the
same amount of cornbread as a single recipe of cornbread, so I skip buying the
boxes and make cornbread the way I normally do.
The secret to this recipe isn’t in the boxes of corn muffin mix, it’s in
the rest of the ingredients!
