This holiday season, we’re thankful, blessed and dressing obsessed! Our Catfish Cornbread Dressing recipe is a great new addition to the most delicious time of the year. Nothing beats Heartland Catfish nuggets that cook in a jiffy to ensure a tasty AND easy side dish that may or may not steal the show.

Serves 8-10

Prep time: 30 minutes

Cook time: 50 minutes


**For the homemade cornbread: 

  • Cooking spray 
  • ¼ cup butter 
  • 1 cup milk 
  • 1 large egg 
  • 1 ¼ cup yellow cornmeal 
  • 1 cup all-purpose flour 
  • 1 tbsp baking powder 
  • ½ tsp salt
Raw ingredients on a cutting board.

For the dressing: 

  • 7 cups crumbled cornbread 
  • 1 yellow onion, chopped 
  • 2 stalks celery, chopped 
  • 1 red bell pepper, chopped 
  • 2 large eggs, beaten 
  • 3 tbsp butter 
  • 4 cups vegetable broth 
  • 2 tsp garlic powder 
  • 2 tsp onion powder 
  • 2 tsp salt
  • 1 tsp cracked black pepper 
  • 2 tsp Old Bay seasoning 
  • 1 lb. lump crab meat 
  • 1 lb. Heartland catfish nuggets 

For the cornbread: 

**Make at least one day ahead of time

First, preheat the oven to 400 F. Grease the bottom and sides of an 8×8 pan with cooking spray. Then, in a 1-quart saucepan, heat the butter over low heat until melted. In a large bowl, beat the melted butter, milk and egg with a whisk until well combined.

Next, add the cornmeal, flour, sugar, baking powder and salt. Stir the mix until the flour is just combined but still lumpy. Pour the batter into the greased pan, using a spatula to scrape batter from the bowl. Spread the batter evenly in the pan and smooth the top of the batter.

Finally, bake for 20 to 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

For the dressing:

Crumbled cornbread on baking sheet

First, preheat the oven to 300 F. Grease a baking dish with cooking spray and place all the crumbled cornbread evenly inside. Place the cornbread in the oven and toast for 30 minutes.

Toasted cornbread on baking sheet

When the 30 minutes are up, remove the cornbread from the oven and place on the stovetop to cool. Then turn the heat up to 350 F. Once the cornbread has cooled, toss it into a large mixing bowl.

Bell Peppers Poured into Pan

Next, place a large pan on the stovetop and turn the heat to medium. Add 2 tbsp of butter to the pan and let it melt. Once it has melted, toss in the chopped vegetables.

Mixing bowl of cornbread and sauteed vegetables

Cook the vegetables until they are translucent, then add them to the mixing bowl with the cornbread. Mix gently until the cornbread and vegetables are evenly incorporated. Return the pan to medium heat and add 1 tbsp of butter to the pan.

Cooking catfish nuggets in pan

Once the butter has melted, add the catfish nuggets and cook until they are fully cooked, flipping around after 5 minutes. When the catfish nuggets are cooked through, shred them in the pan with a spatula.

Mixing bowl with cornbread, vegetables, catfish and crab

Add the catfish to the mixing bowl along with the crab meat. Add the garlic powder, onion powder, pepper, salt and Old Bay seasoning. Fold all  the catfish cornbread dressing ingredients together.

Eggs in Cornbread Mixture

Then, pour in the vegetable broth and beaten eggs and mix until well combined.

Dressing Poured into Baking Dish

Butter a 9×13 dish and pour all of the dressing inside. Smooth the top of the dressing to create an even layer and cover the baking dish with aluminum foil. Bake for 40 minutes, then remove the foil and bake for an additional 10 minutes. Let the catfish cornbread dressing rest for 5 minutes before serving!

Finished product catfish cornbread dressingPlated Catfish Cornbread DressingCatfish Cornbread Dressing Close Up