I think this is the 3rd dressing recipe I have tested out. Hubby is a fan of the cornbread dressing over the bread stuffing. His favorite is still the chorizo one I made a few years back. I really loved this recipe. He thought it was ok, but we both agreed I think with a little more Cajun seasoning this would be a lot better. Overall I will make it again for sure.
(Adapted from Food Network)
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
Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.
In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined.
Add the melted butter and whisk vigorously until combined.
Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.
Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes.
Add the garlic and cook 1 more minute.
Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne.
Add the stock and bring to a low simmer, then remove from the heat.
Add the remaining 1 tablespoon butter and stir until melted.
Gently stir the cornbread into the stock mixture until incorporated.
Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.