Preheat oven to 350 degrees.
Saute onions and celery in 2 tablespoons of the butter until wilted, not
browned.
Combine cornbread and bread crumbs in a large bowl; mix in sauteed onions,
salt and pepper, and parsley.
Add beaten eggs and toss more; moisten with the oyster liquid until moist but
not soggy. Add the oysters.
Pat the mixture into a lightly buttered rectangular cake 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.
