Ingredients:

  • 1 1/2 cups Yellow Cornmeal (medium grind)
  • 1/2 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Large Eggs (Lightly whisked, for cornbread)
  • 1 1/4 cups Buttermilk (Room temperature)
  • 4 Tbsp Unsalted Butter (melted, plus 1 tbsp for pan)
  • 6 Tbsp Unsalted Butter (For sautéing)
  • 1 cup Yellow Onion (finely diced)
  • 3/4 cup Celery (finely diced)
  • 1/2 cup Green Bell Pepper (finely diced)
  • 2 cloves Garlic (minely minced)
  • 8 oz Medium Shrimp (peeled, deveined, coarsely chopped)
  • 6 oz Lump Crab Meat (picked thoroughly for shells)
  • 1 1/2 tsp Old Bay Seasoning
  • 1/2 tsp Black Pepper (Freshly ground)
  • 2 cups Poultry or Seafood Stock (Low sodium)
  • 1/2 cup Heavy Cream (Double Cream)
  • 3 Large Eggs (Lightly beaten, for binder)
  • 1/4 cup Fresh Parsley (chopped)
  • 1 Tbsp Fresh Thyme Leaves (Finely chopped)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease your cornbread pan.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, mix the buttermilk, 2 eggs (for cornbread), and 4 Tbsp melted butter.
  4. Pour the wet mixture into the dry ingredients and mix only until just combined. Pour into the prepared pan and bake for 25–30 minutes, or until a skewer comes out clean.
  5. Cool the cornbread completely, then crumble it into a large mixing bowl. It should yield about 8 cups of crumbs.
  6. Melt 6 Tbsp of butter in a large skillet over medium heat. Add the onion, celery, and bell pepper (the Trinity). Cook, stirring occasionally, until softened and translucent (about 8–10 minutes).
  7. Stir in the minced garlic, Old Bay seasoning, and black pepper. Cook for 1 minute until fragrant.
  8. Add the chopped shrimp to the skillet. Cook for 2–3 minutes until the shrimp are just turning pink—do not fully cook them, as they will finish in the oven. Remove the skillet from the heat.
  9. Gently fold the lump crab meat, fresh parsley, and thyme into the warm mixture. The residual heat will warm the crab.
  10. Add the seafood mixture from the skillet to the bowl of cornbread crumbs. Toss gently to combine.
  11. In a separate bowl, whisk together the 3 large beaten eggs (for binder), stock, and heavy cream.
  12. Pour the liquid binder over the cornbread and seafood mixture. Stir carefully until all the crumbs are evenly moistened. Allow the mixture to rest for 10 minutes.
  13. Transfer the dressing mixture to a lightly greased 13x9 inch baking dish, spreading evenly.
  14. Cover the dish tightly with foil. Bake in a preheated oven at 350°F (175°C) for 30 minutes.
  15. Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and the internal temperature registers 165°F (74°C).
  16. Allow the dressing to rest for 10 minutes before serving.