Crawfish Cornbread Dressing
A savory crawfish cornbread dressing blending spicy seafood flavors with hearty cornbread, perfect for festive gatherings or hearty family meals that appreciate bold Southern tastes.
Ingredients
- 6 packages Mexican cornbread mix ⓘ
- 1 can whole kernel corn ⓘ
- 1 can cream-style corn ⓘ
- 2 cans cream of chicken soup ⓘ
- 2 cans cream of celery soup ⓘ
- 2 cans chicken broth ⓘ
- 3 pounds peeled crawfish or crabmeat
- 1 large onion, chopped ⓘ
- 1 bell pepper, chopped ⓘ
- 1 stalk celery, chopped
- 1 bunch green onions, chopped ⓘ
Instructions
- Prepare the Mexican cornbread mix according to package directions.
- Bake the cornbread and let it cool; then crumble into a large mixing bowl.
- In a large pot, mix all remaining ingredients: whole kernel corn, cream-style corn, cream of chicken soup, cream of celery soup, chicken broth, peeled crawfish or crabmeat, chopped onion, chopped bell pepper, chopped celery, and chopped green onions.
- Bring the mixture to a boil, stirring occasionally.
- Pour the hot mixture over the crumbled cornbread and mix well.
- Spread the mixture evenly into a greased pan.
- Bake at 350°F (175°C) for about 20 minutes until heated through and slightly browned on top.
Nutrition & Diet Analysis (per serving)
207
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).