Instructions: In a 10- to 12-inch frying pan over high heat, combine butter, onions, celery, and corn. Stir often until vegetables are lightly browned, 5 to 8 minutes. Pour into a large bowl.

Crumble sausage in frying pan and stir often until lightly browned, about 5 minutes. With a slotted spoon, transfer sausage to onion mixture. Discard fat.

Pour oysters and liquid into frying pan. Stir to free browned bits and bring to a boil. With slotted spoon, lift out oysters and cut into 1/2-inch chunks. Add to onion mixture. Boil oyster liquid until reduced to 2 tablespoons and add to onion mixture. Add sage, thyme, and Cornbread; mix well, breaking cornbread into small pieces. Season to taste with salt and pepper.

Pat into a shallow 3-quart (9- by 13-inch) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325 to 350 degree oven until hot (at least 150 degrees in center) or lightly browned, about 50 minutes (1 hour if chilled).

For the Cornbread: In a bowl, mix cornmeal and flour, sugar, baking powder, and salt. Stir milk, salad oil, and egg; beat just until well blended. Pour batter into a buttered 8-inch square pan. Bake in a 425 degree oven until golden brown and edges just begin to pull from pan sides, about 25 minutes. Let cool at least 10 minutes. Use, or cool, cover, and store at room temperature up to 1 day. Cut into 3/4- to 1-inch chunks.

This recipe yields about 10 cups; 10 to 12 servings.

Comments: Up to 1 day ahead, make dressing, put in casserole, cover, and chill. Use cornbread recipe that follows, or prepare a cornbread mix (1 package, about 14 ounces).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.