12 Days of Foodie Flava – Cornbread Seafood Stuffing

Is your holiday meal complete without stuffing? Mine isn’t. And in my house stuffing isn’t just for holidays, it’s a staple… but truth be told I don’t like to get bored with food, so I try my best to kick things up a notch as much and as often as I can.

I made a seafood stuffing before but The Husband didn’t like it; he said it was too sweet. Granted, this recipe starts with a cornbread base so if you’re not careful it could lean to the sweeter side of things. Personally, I like the sweet taste of it, but if I wanted him to be impressed by it (which I often do), I had to make it a bit more savory. **insert bacon** Undeniably bacon makes things so much better, and this time was no different. This dish has just the right ratio of sweet to savory… but I’m biased, so what do I know?

seafood dressing

 

Cornbread Seafood Stuffing
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Ingredients

  • 2 boxes Jiffy corn muffin mix
  • 1 (15.25oz.) butter cake mix
  • 2/3 + 1/2 C milk
  • 5 eggs
  • 3 eggs, slightly beaten
  • 1 stick melted butter
  • 6 slices bacon, cooked & chopped; fat reserved
  • 1 lb. medium shrimp, cooked and peeled
  • 8 oz. lump or backfin crabmeat
  • 2 celery ribs, chopped
  • 1/2 sweet yellow onion, chopped
  • 1 Tbsp. mined garlic
  • Cracked black pepper
  • Old Bay Seafood Seasoning
  • 4 Tbsp. melted butter

Instructions

  • Preheat oven to 350 degrees. Thoroughly combine 1 stick melted butter, milk, and 5 eggs with hand or stand mixer. Add in the Jiffy and butter cake mixes and continue to combine with hand or stand mixer until mostly smooth. Pour batter into parchment lined 9x13 pan and bake 30 – 35 minutes or until toothpick inserted comes out clean. Allow to cool then cut into ½” cubes. Set aside.
  • Fry bacon and remove from pan, chop and set aside. To the rendered fat add butter, garlic, pepper, Old Bay, onions, celery, crab, and shrimp, and cook until vegetables have softened and shrimp is cooked through then add in chopped bacon and cubed cornbread. Remove from heat and allow to cool to room temperature. Add in beaten eggs and mix thoroughly. Allow to sit for 5 minutes then stir again. Place in greased 9x13 baking pan and spoon melted butter over top and bake 20 – 30 minutes until set and top has browned.
http://randomrantingsofaregularmom.com/2015/12/12-days-of-foodie-flava-cornbread-seafood-stuffing/

 

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