Level: Intermediate
Yield: 8 to 10 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 10 servings)
Calories: 609
Total Fat: 25 g
Saturated Fat: 14 g
Carbohydrates: 81 g
Dietary Fiber: 3 g
Sugar: 35 g
Protein: 16 g
Cholesterol: 185 mg
Sodium: 567 mg
Total: 1 hr 45 min
Active: 45 min

Ready to Create a Southern Feast? Dive into This Irresistible Crawfish Cornbread Stuffing!

Transport your taste buds to the heart of Cajun country with this golden, flavorful cornbread stuffing packed with succulent crawfish. Perfect for holidays or any gathering, it's crispy on top, moist inside, and bursting with spice!

For the Cornbread:

2 cups cornmeal
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 large eggs
1 1/4 cups whole milk
1/4 cup honey
2 sticks unsalted butter, melted

For the Stuffing:

2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
1 stalk celery, diced
5 cloves garlic, minced
1 pound cleaned crawfish tails (preferably fresh)
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups crawfish or seafood stock

Cook Mode: Keep your screen awake while you whip up this crowd-pleaser!

Make the Cornbread: Preheat oven to 350F with a 12-inch cast-iron skillet inside. Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl. In another, beat eggs, milk, and honey; blend into dry mix until smooth. Fold in melted butter. Pour into hot skillet; bake 30-40 minutes until toothpick-clean. Cool, then crumble 5 cups for stuffing. Your kitchen will smell amazingget ready for magic!
Boost the Oven to 400F and Saut the Veggies: Melt 1 tbsp butter in a Dutch oven over medium heat. Add onion, bell pepper, celery; cook ~10 minutes until browned. Stir in garlic (1 minute), then crawfish, 1 1/2 tsp salt, 1/4 tsp black pepper, and cayenne. Add stock, simmer gently, then off heatstir in remaining butter. The aroma alone will have everyone hovering!
Combine & Bake: Gently fold crumbled cornbread into the mixture. Transfer to a 3-quart baking dish; bake until top is golden, crisp perfection (~30 minutes). Serve hot and watch it disappear!

Photograph by Ben Goldstein