Step 1

Preheat oven to 350 degrees F.

Step 2

Lightly butter a large rectangular baking pan.

Step 3

Heat 2 tablespoons of the butter in a large skillet over medium-low heat.  Saute onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and let cool.

Step 4

Combine cornbread and breadcrumbs in a large bowl.  Gently fold in sauteed onions, salt, pepper, and parsley.

Step 5

Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy.  Gently stir in the oysters.

Step 6

Pat the mixture into the prepared baking pan (it should make a 1-inch layer in the pan).

Step 7

Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.