Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).

Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.

While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.

Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.

Pour the cornbread mixture into the skillet.

Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.

When the baking time has finished, allow the cornbread to cool for approx. 10 minutes.

Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.

Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.

With the lid off, melt ¼ cup of butter.

Add the chopped onion, celery, thyme, rosemary, and sage.

Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.

Drain the oyster juice, then add the oysters, chicken stock, salt, and pepper to the inner pot’s simmer, and stir to combine.

Remove the oysters and herb mixture from the heat and set aside.

Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don’t want the egg to cook from the residual heat and scramble!)

While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.