Talk Of The Town


A Delicious Twist on Cornbread Dressing

Posted at 11:57 AM, Nov 25, 2020
and last updated 2020-11-25 12:57:54-05

Personal chef and caterer Jerod Wilcher made Seafood Cornbread Dressing. For more of Chef Jerod's recipes visit, and subscribe to his YouTube channel @Master King Chef Jerod. Follow @Chef_Jerod on Instagram and "Creative Cooking with Master King Chef Jerod" on Facebook. To contact Chef Jerod for catering services, call Kingdom Cuisine Catering Company at (615) 414-7237, or visit



7 c cornbread crumbled

1/4 c crawfish tails

1/2 c medium shrimp

1/2 c lump crab meat

1 EA tilapia fillet (5-6oz)

1/2 c lobster meat

1/2 c yellow onion chopped

1/2 c celery chopped

1/4 c red bell pepper chopped

1/4 c green bell pepper chopped

2 T butter

2 T olive oil

4 c chicken broth

2 Tsp cracked black pepper

2 Tsp garlic powder

2 Tsp onion powder

5 Tsp ground sage

2 Tsp Old Bay seasoning


· Preheat oven to 350°

· Place cornbread in a large mixing bowl and begin to crumble

· Place a pan on stove top and turn on medium heat

· Add butter and oil in the pan and let the butter melt

· Once butter is melted, add vegetables and cook for approximately 2-3 minutes

· After 2-3 minutes add all seafood (except tilapia) and cook until shrimp starts to turn pink

· Once shrimp begins to turn pink add seasoning and cook for additional minute, then remove from heat

· Add cooked vegetables in seafood to crumbled cornbread and mix well

· Add chicken stock and mix until combined

· Butter a 9 x 13 dish and then pour all the dressing into the dish

· Smooth out the dressing and cover the bake dish with aluminum foil

· Bake on 350° for 30 to 40 minutes

· Remove from oven and let sit for five minutes

· Serve and enjoy