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Andouille Cornbread
Very easy. This makes an 8x8 pan or a small cast iron skillet. Double the recipe as necessary.

1 large egg
1 cup Martha White Self-Rising Yellow Corn Meal Mix
1 link andouille, casing removed, finely chopped
1/2 cup milk
3 tbs oil
1 tbs sugar
1/4 cup sliced green onion tops
1 cup shredded cheese (whatever you like)

Heat oven to 425. Coat a baking pan with non-stick spray (or, if using cast iron, heat the pan in the oven while preheating).
Beat the egg in a medium bowl. Stir in everything else, to make a smooth, easily pourable batter. Pour into the prepared pan.

Bake 25 minutes or until golden brown.

To make an Oyster Cornbread Dressing:

4 tablespoons butter, divided
1 cup to 1 1/2 cups chopped creole veggies (plus a little garlic, if your blend doesn't have it already)
3 cups crumbled cornbread (see above)
cajun seasoning, to taste
1 pint shucked oysters, drained
 chicken stock as necessary to keep moist (1/2 cup or so)

Preheat oven to 350°.
Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté creole veggies in the butter until tender, not browned.
Crumble cornbread in a large bowl; mix in sautéed veggies, season well.
Moisten mixture with chicken stock.

Add the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Place oysters on top, then poke them down into the mixture. Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.