To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe so I cannot say how it would be using another cornbread recipe, I use andouille sausage for this but any dry smoked sausage will do, I prefer andouille --- if your shrimp is small you can leave the shrimp whole, I also add in cayenne for heat :)

Ingredients

8 serv.

lbs uncooked medium shrimp, peeled and deveined↗2
cup butter↗1⁄4
onion, finely chopped↗1
stalks celery, finely chopped↗2
tablespoon fresh minced garlic (or to taste)1 -2
lb dry smoked sausage↗3⁄4
green onions, chopped↗3
cups canned corn niblets, drained↗2
jalapeno pepper, seeded and finely chopped↗1
teaspoons cumin (can use less, or adjust to taste)↗2
teaspoon cayenne pepper (optional or to taste)↗1
tablespoons chopped fresh cilantro2 -3
cups milk↗1 1⁄2
large eggs, lightly beaten↗3
tablespoon seasoning salt (or use white salt to tasste)↗1
black pepper↗
CORNBREAD
cups yellow cornmeal↗1 1⁄4
cup flour↗3⁄4
tablespoon sugar↗1 -2
teaspoons baking powder↗2 1⁄2
teaspoon salt↗1
egg, slightly beaten↗1
tablespoons melted butter3
cups buttermilk↗1 1⁄2

Step-by-step instructions

1
For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
2
Generously grease a 10-inch oven-proof skillet.
3
Place the buttered skillet in the oven to 5 minutes to heat.
4
In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
5
In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
6
Transfer the batter to the hot skillet.
7
Bake at 425 degrees for about 20-25 minutes, or until golden.
8
Cool the baked cornbread and then cut into 1-inch cubes.
9
Arrange in a single layer in a 15 x 10-inch baking sheet.
10
Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
11
For the casserole; butter a 13 x 9-inch baking dish.
12
Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
13
Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
14
Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
15
Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
16
Season with seasoned salt (or white salt and black pepper).
17
Spoon the mixture into prepared baking dish.
18
Bake for about 30-35 minutes at 350 degrees.

Source: food.com

Original recipe ↗

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