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1
To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
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2
Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
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3
Pour the batter into the hot skillet.
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4
Bake at 450 degrees for 20 minutes or until golden.
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5
Cool the cornbread completely, then cut into 1-inch cubes.
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6
Arrange the cubes in a single layer on a large baking sheet.
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7
Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
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8
For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
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9
Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
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10
Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
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11
Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
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12
Fold in the cornbread cubes; toss lightly to combine.
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13
Spoon into prepared baking dish.
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14
Bake for about 30 minutes.
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15
Delicious!
