2 six ounce packages of cornbread, prepared
1 pint oysters, stored in own liquid
2 stalks celery, chopped
1 green bell pepper, chopped
1 leek, chopped
3 Tablespoons butter
1 teaspoon salt, plus more to taste
1 1/2 teaspoon thyme
1 teaspoon sage, chopped
2 to 3 cups chicken broth
2 eggs, beaten
Drain oysters, and reserve liquid. Rinse oysters and remove muscle. Cut oyster in half. Put oysters with one teaspoon of salt in strainer over a bowl to drain more liquid. Let sit for 30 minutes.
Saute celery, bell pepper and leek in butter for 10 minutes with salt and pepper to taste. Let cool
Crumble prepared day-old or dry cornbread into a large bowl. Stir in sauteed vegetables, oysters, sage and thyme.
Add oyster liquid (about 3/4 cup), eggs and two to three cups of chicken broth.
Pour into greased casserole dish. Bake 350* for 30 minutes, or until the top is brown and crusty.