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Photo:Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
Active Time:35 minsTotal Time:9 hrs 40 minsServings:16Jump to Nutrition Facts
Active Time:35 minsTotal Time:9 hrs 40 minsServings:16
Active Time:35 mins
Active Time:
35 mins
Total Time:9 hrs 40 mins
Total Time:
9 hrs 40 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCornbread2cupsfinely ground cornmeal1teaspoonbaking soda¼teaspoonsalt2cupsbuttermilk1large egg3tablespoonsunsalted butter, melted, dividedDressing2tablespoonsunsalted butter1tablespooncanola oil1mediumwhite onion, chopped3mediumcelery stalks, chopped1smallgreen bell pepper, chopped⅓cupchopped fresh flat-leaf parsley, plus more for garnish3clovesgarlic, finely chopped1tablespoonchopped fresh sage1teaspoonOld Bay seasoning½teaspoonpaprika½teaspoonsalt¼teaspooncayenne pepper2cupsunsalted chickenorvegetable broth1cupwhole milk2large eggs, lightly beaten8ouncesfresh jumbo lump crabmeat, drained and picked over1poundlarge peeled, deveined raw shrimp
Cook Mode(Keep screen awake)
Ingredients
Cornbread
2cupsfinely ground cornmeal
1teaspoonbaking soda
¼teaspoonsalt
2cupsbuttermilk
1large egg
3tablespoonsunsalted butter, melted, divided
Dressing
2tablespoonsunsalted butter
1tablespooncanola oil
1mediumwhite onion, chopped
3mediumcelery stalks, chopped
1smallgreen bell pepper, chopped
⅓cupchopped fresh flat-leaf parsley, plus more for garnish
3clovesgarlic, finely chopped
1tablespoonchopped fresh sage
1teaspoonOld Bay seasoning
½teaspoonpaprika
½teaspoonsalt
¼teaspooncayenne pepper
2cupsunsalted chickenorvegetable broth
1cupwhole milk
2large eggs, lightly beaten
8ouncesfresh jumbo lump crabmeat, drained and picked over
1poundlarge peeled, deveined raw shrimp
Directions
To prepare cornbread:Preheat oven to 425°F. Place a 12-inch cast-iron skillet in the oven while it preheats. Whisk cornmeal, baking soda and 1/4 teaspoon salt together in a large bowl. Make a well in the center. Add buttermilk, egg and 2 tablespoons melted butter; whisk until well combined.
Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon melted butter; carefully swirl to coat the bottom. Pour in the cornmeal mixture. Bake until golden brown and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let stand, uncovered, in the skillet on a wire rack until dry (see Tip, above), at least 8 hours, before making dressing.
To prepare dressing:Preheat oven to 350°F. Melt butter and oil in a large skillet over medium-high heat. Add onion, celery and bell pepper; cook, stirring occasionally, until softened, about 10 minutes. Stir in parsley, garlic, sage, Old Bay, paprika, salt and cayenne; cook, stirring occasionally, until fragrant, about 1 minute. Set aside to cool slightly, about 5 minutes.
To make ahead
Cornbread can be made up to 3 days ahead. Cool and store, covered, at room temperature. Unwrap about 8 hours before using.
Frequently Asked QuestionsThe primary ingredients in this cornbread recipe are cornmeal and buttermilk.Corn is loaded with vitamins, minerals and antioxidants, and is high in heart-healthy polyunsaturated fat. Not to be outdone, buttermilk adds its own nutrition, including protein, vitamin B12, calcium, riboflavin and pantothenic acid, per theUSDA. It can also add gut-healthy bacteria, which can help bolster your immune system.Seafood in general is healthy,including shrimp and crab, due in part to their omega-3 content. In particular, seafood tends to have the important omega-3s, DHA and EPA, known for their anti-inflammatory properties. Shrimp and crab are also good sources of protein and other nutrients that contribute to overall good health. And while shrimp is high in cholesterol,dietary cholesterolplays a very minimal role in increasing the amount of cholesterol in our bodies.The cornbread needs to sit out uncovered for at least 8 hours to help it dry out. If your cornbread is too moist, it won’t absorb the broth and the dressing will be soggy. When breaking the cornbread apart, it should feel slightly dry to the touch. If the cornbread is still moist, spread it on a large rimmed baking sheet and bake in a 250°F oven for 10 minutes.Look for jumbo lump crabmeat in the fresh seafood section of your supermarket. Jumbo lump crabmeat consists of larger whole pieces. These larger pieces of crabmeat are the two muscles connected to the swimming fins of the crab. Jumbo lump crabmeat has a mild sweet flavor. If you can’t find jumbo lump crabmeat, you can use lump crabmeat which consists of broken pieces of jumbo lump and smaller chunks of body meat.Stuffing and dressing both consist of a seasoned mixture of bread, herbs and vegetables. Stuffing is typically cooked inside the cavity of whole poultry, such as turkey or chicken. Dressing is baked separately in a casserole dish or cast-iron skillet, with cornbread as its signature ingredient in Southern cuisine.
Frequently Asked Questions
The primary ingredients in this cornbread recipe are cornmeal and buttermilk.Corn is loaded with vitamins, minerals and antioxidants, and is high in heart-healthy polyunsaturated fat. Not to be outdone, buttermilk adds its own nutrition, including protein, vitamin B12, calcium, riboflavin and pantothenic acid, per theUSDA. It can also add gut-healthy bacteria, which can help bolster your immune system.
Seafood in general is healthy,including shrimp and crab, due in part to their omega-3 content. In particular, seafood tends to have the important omega-3s, DHA and EPA, known for their anti-inflammatory properties. Shrimp and crab are also good sources of protein and other nutrients that contribute to overall good health. And while shrimp is high in cholesterol,dietary cholesterolplays a very minimal role in increasing the amount of cholesterol in our bodies.
The cornbread needs to sit out uncovered for at least 8 hours to help it dry out. If your cornbread is too moist, it won’t absorb the broth and the dressing will be soggy. When breaking the cornbread apart, it should feel slightly dry to the touch. If the cornbread is still moist, spread it on a large rimmed baking sheet and bake in a 250°F oven for 10 minutes.
Look for jumbo lump crabmeat in the fresh seafood section of your supermarket. Jumbo lump crabmeat consists of larger whole pieces. These larger pieces of crabmeat are the two muscles connected to the swimming fins of the crab. Jumbo lump crabmeat has a mild sweet flavor. If you can’t find jumbo lump crabmeat, you can use lump crabmeat which consists of broken pieces of jumbo lump and smaller chunks of body meat.
Stuffing and dressing both consist of a seasoned mixture of bread, herbs and vegetables. Stuffing is typically cooked inside the cavity of whole poultry, such as turkey or chicken. Dressing is baked separately in a casserole dish or cast-iron skillet, with cornbread as its signature ingredient in Southern cuisine.
Originally appeared: EatingWell.com, August 2023
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Nutrition Facts(per serving)196Calories8gFat20gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
