This Seafood Cornbread Dressing is my kind of comfort food — rich, soulful, and full of flavor that takes me right back to festive dinners at my grandma’s house. It’s that perfect mix of nostalgia and indulgence, loaded with shrimp, crab, and lobster for a coastal touch that makes every bite special.
It’s one of those recipes I save for family gatherings or when I want to impress guests without overcomplicating things. There’s something about that golden cornbread base soaked with buttery seafood flavor that makes it unforgettable.
The Difference Between Dressing and Stuffing
Let’s clear this up first — dressing and stuffing may look alike, but they’re cousins, not twins. Down South, dressing is baked in its own dish and made with crumbled cornbread, while stuffing often uses cubed white or wheat bread and cooks inside the bird.
In my kitchen, dressing stands proudly on its own — creamy, golden, and rich with those savory Southern spices. I’ve always believed dressing deserves its own spotlight on the table, not stuffed somewhere inside a turkey. It’s how my grandma made it, and I’ve never changed that tradition.
Ingredients You’ll Need
Here’s what brings this seafood cornbread dressing to life — and why each ingredient matters.
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Jiffy Corn Muffin Mix – I use Jiffy because it’s reliable and has that subtle sweetness that balances the seafood beautifully. You can go homemade if you want, but when you’ve got a holiday crowd waiting, Jiffy saves the day.
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Lobster, Lump Crab, and Shrimp – This is where the magic happens. That trio gives this dressing its Third Coast soul. Sometimes, I sneak in some crawfish tails if I’m lucky enough to find them fresh.
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The Holy Trinity – Onion, bell pepper, and celery — this combo lays down the flavor base. Add a few cloves of garlic, and your kitchen will smell like heaven.
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Seafood Stock – Using seafood stock instead of vegetable broth deepens the flavor and makes the dish feel more special.
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Spices and Dried Herbs – Bay leaf, parsley, thyme — these are small things that make a big difference. Sautéing them in butter first unlocks that deep, rich aroma.
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Hot Sauce – Just a few drops give the dressing warmth without overpowering it. My personal secret ingredient.
If you’re short on lobster, don’t stress. Swap it with extra shrimp or crab — the flavor will still sing.
Variations You Can Try
Sometimes I tweak this recipe depending on what’s in season or what’s in my fridge.
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Crawfish Version: Perfect for a Cajun-style twist.
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Homemade Cornbread: If you’ve got time, make your own honey cornbread for extra depth and texture.
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Add a Smoky Note: A touch of smoked paprika or a few bits of bacon can make this dressing unforgettable.
And for the love of good cooking — no raisins, please. That’s not how we do it here.
How to Make It Step by Step
Here’s how I make this old-fashioned seafood dressing the way my grandma taught me — with a few of my own tweaks through the years.
Step One: Bake your cornbread and let it cool. Once it’s firm enough, crumble it into rustic chunks — not too fine. You want some texture.
Step Two: Chop your veggies — onion, bell pepper, celery, garlic — and get them ready to cook. If you’re using shrimp or lobster, clean and prep them now.
Step Three: In a big stock pot, melt butter and add the spices, herbs, and your chopped vegetables. Let them soften until fragrant.
Step Four: Pour in seafood stock and a dash of hot sauce. Let it simmer a few minutes so the flavors marry together.
Step Five: Add the crumbled cornbread, eggs, and a bit of evaporated milk. Mix until it’s moist and everything is evenly coated.
Step Six: Finally, stir in your seafood — shrimp, crab, lobster — and gently fold them in. Spread the mixture into a baking dish and bake until golden brown on top.
My Kitchen Tip #1
Bake your cornbread in the same dish you’ll use for the dressing. It saves you one more pan to clean — and that’s a win in my book.
My Kitchen Tip #2
Use a deep pot for mixing so you can really fold everything together without spilling. I learned that lesson the messy way.
What to Serve It With
I usually serve this alongside roasted turkey or glazed ham, but honestly, it holds its own as a main dish too. The seafood makes it rich enough to stand alone. Pair it with:
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Baked mac and cheese
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Candied yams
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Roasted carrots or green beans
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Cranberry relish for a touch of tang
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Bourbon sweet potato pie to finish the meal off right
We serve it for Thanksgiving, Christmas, and even Friendsgiving, and it never fails to get people asking for seconds — and the recipe.
FAQs
Can I double the recipe?
Yes, and I often do. It’s perfect for a crowd. Just use a larger baking dish and keep an eye on the oven — it might take a bit longer to bake through.
Should I cover the dressing while baking?
Not necessary. I like to bake it uncovered so it develops that beautiful golden crust.
How do I know it’s done?
The top should be firm and golden, and the edges slightly crisp. If you press the center lightly, it should feel set but moist.
How do I store leftovers?
Once cooled, store in an airtight container in the fridge for up to 3 days.
Can I freeze it?
Absolutely. Wrap it tightly and freeze for up to a month. Thaw in the fridge overnight before reheating.
How do I reheat it?
Reheat in the oven at 350°F until warmed through. A splash of broth before baking helps bring back the moisture.
Seafood Cornbread Dressing
A comforting, Southern-inspired twist on classic cornbread dressing — rich, buttery, and bursting with tender shrimp, crab, and lobster.
Ingredients
For the Cornbread
- cornbread mix (about 34 ounces or 4 boxes of Jiffy)
- milk (1⅓ cups)
- eggs (4 large)
For the Dressing
- butter (1 cup)
- smoked paprika (1 teaspoon)
- ground cayenne pepper (2 teaspoons, adjust to taste)
- onion powder (½ teaspoon)
- garlic powder (½ teaspoon)
- dried parsley (1 cup)
- bay leaf (1)
- celery (3 stalks, chopped)
- onion (½ medium, diced)
- green bell pepper (1, diced)
- garlic (4 cloves, minced)
- vegetable broth or seafood stock (2½ cups)
- hot sauce (2 tablespoons or to taste)
- eggs (7, lightly beaten)
- evaporated milk (12 ounces)
- raw shrimp (1 pound, peeled, deveined, tails removed)
- lump crabmeat (5–6 ounces)
- lobster meat (6 ounces, roughly chopped)
- sea salt and black pepper (to taste)
- lemon wedges (optional, for serving)
Instructions
- Start by preheating the oven to 400°F. In a large bowl, whisk together the cornbread mix, milk, and eggs until smooth. Pour the batter into a 13x9-inch pan and bake for about 30 minutes, or until the top is golden and a toothpick comes out clean. Let it cool slightly, then crumble the cornbread and set it aside.
- Lower the oven temperature to 350°F. In a deep pot, melt the butter over medium heat. Stir in the cayenne, smoked paprika, onion powder, garlic powder, parsley, salt, and pepper, cooking until the mixture is fragrant.
- Add the chopped celery, onion, garlic, bell pepper, and bay leaf, cooking until the vegetables are tender and aromatic. Stir in the broth and hot sauce, then bring to a gentle boil.
- Remove the pot from heat. Fold in the crumbled cornbread, evaporated milk, and beaten eggs until everything comes together in a thick, creamy mixture. Gently mix in the shrimp, crab, and lobster so every bite gets a bit of seafood.
- Spoon the dressing into a 13x9-inch baking dish, spreading evenly. Bake uncovered for 45–60 minutes, or until the top is beautifully golden and the dressing feels set in the center.
- Serve warm, with fresh lemon wedges on the side if desired.
Notes
- For the most flavorful results, try using seafood stock instead of vegetable broth — it adds a deep, ocean-rich flavor that perfectly complements the shrimp, crab, and lobster.
- Mix the seafood in thoroughly before baking so you get those delicious bits in every bite. You can add up to 25% more seafood for an extra indulgent touch, but too much can make the dressing fall apart.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 72Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 46mgSodium 203mgCarbohydrates 5gFiber 1gSugar 2gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Every family has that one dish that feels like a warm hug — for me, this Seafood Cornbread Dressing is it. It’s the taste of holidays, laughter, and too many people crowded around a kitchen island waiting for that first spoonful.
Make it once, and you’ll see why it’s more than just a side dish. It’s a memory in the making — one golden, buttery, seafood-filled bite at a time.
