Seafood Cornbread Dressing
Learn how to elevate this southern staple and it will be a crowd favorite!
Southern Staple Elevated
Growing up in South Carolina I watched my grandma “MaMa” make homemade chicken based cornbread dressing during the holidays. This southern staple would frequently be served on Thanksgiving Day, Christmas Day or Sunday dinners when she decided to cook it. Many women in the community would reach out to MaMa to make them a pan of dressing that they could add to their dinner.
As I got older, she saw my interest in cooking and knew the importance of passing recipes down throughout the generations. I watched her prep her ingredients days prior to holidays - boiling her chicken and chopping her vegetables so that when the time came, she made her Jiffy Cornbread and mixed the ingredients. On the day of the holiday all she had to do was bake the dressing until it was golden brown.
Watching the Macy’s Day Parade is a tradition and I remember seeing a segment about the various types of dressing and stuffing bases that people enjoy throughout the country. Sausage stuffing and oyster stuffing are just a few.
Then I saw a video of a family making crawfish dressing on Facebook and with my love for seafood, I knew that I wanted to revamp the recipe and make it my own.
Seafood Dressing is my contribution to holiday dinners and one that I hope to pass down to future generations!
Ingredients
This simple and delicious recipe is one that I know you will enjoy and will become a family tradition.
1 16 oz bag of Shrimp
1 can of Crab Meat
2 boxes of Jiffy Cornbread Mix
1 large can of Cream of Mushroom Soup
Half stick of butter
Bell Peppers (red, yellow, orange)
Creole seasoning and other seasonings
1 bunch/ stalk of celery
1 yellow onion
1 egg for the cornbread
Milk for the cornbread
“At 97 years old, MaMa is a blessing to our family and her recipes will be passed to future generations.”