Preheat oven to 350°.
Lightly butter a large rectangular baking pan.
Heat 2 tablespoons of
the butter in a large skillet over medium-low heat. Sauté onions and
celery in the butter until tender; remove from heat an add a small pinch
of cayenne and let cool.
Combine cornbread and
breadcrumbs in a large bowl; gently fold in sautéed onions, salt,
pepper, and parsley.
Add beaten eggs and
toss more; moisten with the reserved oyster liquid until moist but not
soggy. Gently stir in the oysters.
Pat the mixture into
the prepared baking pan (it should make a 1-inch layer in the pan). Dot
with remaining butter and bake about 45 minutes, until golden brown and
set in the center.
