Preheat the oven to 400° F. Cook Cornbread and set aside.
Lower the oven temperature to 350° F.
Melt butter in a medium saucepan. Lightly sauté onion and celery. Add salt and pepper.
In a large bowl, combine cornbread and crumbs. Add sautéed vegetables, parsley, sage and eggs.
Add oysters and toss lightly.
Add reserved oyster liquid until dressing is moist, but not packed.
Place in shallow greased baking pan and bake, uncovered, at 350° F until done through and crusty outside, about 30 to 40 minutes.
Mix cornmeal, milk and egg. Pour into shallow greased pan. Bake at 400° F until brown, about 30 minutes.
Contributed by Joyce Taylor