cornbread seafood stuffing recipe

Written ByJenny Smyth Posted on
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The Best cornbread seafood stuffing recipe

I’m so excited to share with you my family’s favorite cornbread seafood stuffing recipe. This dish has been a staple at our holiday gatherings for years, and I’m sure it will become a favorite in your household too.

The combination of the warm, crumbly cornbread, the succulent seafood, and the savory seasonings is just irresistible. I remember helping my mom in the kitchen as a kid, learning the techniques and tips that make this recipe truly special.

The best part is that it’s incredibly easy to make and can be prepared ahead of time, making it perfect for busy families or special occasions. As for me, I love serving this stuffing alongside roasted meats or as a main course for a hearty dinner.

It’s also a great way to get in some extra veggies and protein without even realizing it! My kids adore helping me mix everything together and getting their hands dirty with all the tasty ingredients.

The smell of this stuffing wafting from the oven is simply heavenly and transports me straight to our cozy home on a cold winter’s night.

Cornbread Seafood Stuffing

4.7 from 577 votes

A savory stuffing combining crumbled cornbread with shrimp, crab, and aromatic vegetables. This dish is moistened with seafood stock and baked until golden and crisp on top.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cornbread Base

4 cups crumbled day-old cornbread
1/2 cup unsalted butter
1 large onion, diced
2 celery stalks, diced
1 red bell pepper, diced
3 cloves garlic, minced

For the Seafood

1/2 lb raw shrimp, peeled and chopped
1/2 lb lump crabmeat, picked over
1/2 tsp Old Bay seasoning
1/4 tsp cayenne pepper

For the Liquid

1 1/2 cups seafood stock
2 large eggs, lightly beaten
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
Salt and black pepper to taste

👨‍🍳Directions

1Preheat oven to 375°F.
2Grease a 9×13 inch baking dish with butter or nonstick spray.
3In a large skillet over medium heat, melt 1/2 cup butter.
4Add diced onion, celery, and red bell pepper.
5Cook for 5 to 7 minutes until vegetables are softened and onions are translucent.
6Add minced garlic, Old Bay seasoning, and cayenne pepper to the skillet.
7Stir for 1 minute until fragrant.
8Remove from heat.
9In a large mixing bowl, combine crumbled cornbread, cooked vegetables, chopped shrimp, and lump crabmeat.
10Gently fold together until evenly distributed.
11In a separate bowl, whisk together seafood stock, beaten eggs, parsley, and thyme.
12Pour this mixture over the cornbread mixture and stir until all ingredients are moistened.
13Season with salt and black pepper to taste.
14Transfer the stuffing to the prepared baking dish and spread into an even layer.
15Bake for 30 to 35 minutes until the top is golden brown and the stuffing is set in the center.
16A knife inserted into the middle should come out clean.
17Remove from oven and let rest for 5 minutes before serving.
18Garnish with additional fresh parsley if desired.

🔧Equipment

Large skillet
Large mixing bowl
9×13 inch baking dish
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 145mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For best texture, use day-old cornbread that is slightly dry. You can substitute chicken stock if seafood stock is unavailable. Do not overmix the stuffing to keep it light.

Watch Video Of How Cornbread Seafood Stuffing Works

This cornbread seafood stuffing recipe is a true showstopper that never fails to impress my family and friends. Not only is it incredibly delicious, but it’s also packed with nutrients from the seafood and whole grains from the cornbread.

One of my favorite things about this recipe is how versatile it is – you can serve it as a side dish, use it as a main course, or even stuff bell peppers or zucchini boats with it for a fun twist. And don’t even get me started on how well it reheats – just pop it back in the oven at 350°F (175°C) for 20-25 minutes and voilà!

You’ll have a warm, comforting meal that’s sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Cornbread Seafood Stuffing

Q: What type of seafood works best in this recipe?

A: You can use any combination of your favorite seafood in this recipe, but we find that shrimp, scallops, and crab meat work particularly well. Feel free to mix and match to create your perfect blend!

Q: Can I make this recipe without the cornbread?

A: While the cornbread is an integral part of this recipe, you can substitute it with gluten-free bread or even make your own gluten-free cornbread mix. Just be sure to adjust the cooking time accordingly.

Q: How far in advance can I prepare this recipe?

A: You can prepare the mixture up to 24 hours before baking. Simply store it in an airtight container in the refrigerator until you’re ready to bake it.

Q: Can I freeze this stuffing for later?

A: Yes! This stuffing freezes beautifully. Simply portion it out into individual servings, place them in a freezer-safe bag or container, and store in the freezer for up to 3 months.

Q: What if I don’t have any dried herbs like thyme or oregano?

A: You can substitute these herbs with fresh ones if you prefer. Just be sure to adjust the amount according to your taste preferences.

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