Baked Louisiana Oysters with Bacon and Fresh Thyme

In small sauce pan, melt butter and add chicken stock.

Add mixture to cornbread (recipe to follow) in serving bowl.

Add chopped bacon and reserved drippings to Cornbread mixture. Add salt and pepper to taste. Mixture should be moist but not soggy.

Add remaining ingredients, except mozzarella and lemon. Mix lightly.

Spoon mixture onto each oyster. Place one cube of mozzarella on center of mixture.

Bake at 350°F for 10 minutes, until golden brown.

Remove from oven and squeeze lemon juice over each oyster.

Preheat oven to 400°F.

Grease 9-inch pan.

In large bowl, combine flour, cornmeal, sugar, salt and baking powder.

Stir in egg, milk and vegetable oil, until well combined.

Pour into pan.

Bake for 20 to 25 minutes.

When cooled, break up into tiny pieces and set aside.