Corn Pudding with Herbs and Seared Catfish

Corn Pudding with Herbs and Seared Catfish Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Corn Pudding with Herbs and Seared Catfish

This recipe combines the flavors of seared catfish with a creamy corn pudding, creating a delicious and satisfying dish that is perfect for a special dinner or gathering. The combination of herbs and spices adds a depth of flavor that will leave your taste buds wanting more.

History

Corn pudding is a traditional Southern dish that has been enjoyed for generations. It is often served as a side dish at holiday meals and family gatherings. The addition of seared catfish adds a unique twist to this classic recipe, creating a dish that is both comforting and flavorful.

Ingredients

Catfish

1.5 tbsp worcestershire sauce
2 tsp tabasco sauce
1 tsp salt
0.25 tsp freshly ground black pepper
0.5 lb (227 g) U.S. farm-raised catfish fillets, cut into 0.33 inch cubes

Pudding

1 cup water
0.5 cup stone-ground cornmeal
1 cup shredded cheddar cheese (about 4 oz (113 g))
2 tbsp butter
0.25 tsp salt
0.25 tsp freshly ground black pepper
0.5 cup buttermilk
2 large eggs, separated
0.25 cup diced pimento or roasted red pepper
0.25 cup chopped green onions
0.5 cup fresh or thawed frozen corn
1.5 tbsp chopped fresh basil

How to prepare

Preheat the oven to 350°F (177°C).
Generously grease eight 5- to 6 oz (170 g) individual soufflé or custard cups.
To prepare the catfish, combine Worcestershire, Tabasco sauce, salt, and pepper in a shallow dish.
Add catfish fillet cubes, tossing to mix well.
Cover the dish with plastic wrap and refrigerate for 2 or 3 hours to marinate.
Heat a nonstick, medium skillet over medium-high heat.
When the skillet is hot, add the catfish and marinade and stir until the marinade has evaporated and the catfish is nearly cooked through, about 3 minutes.
Remove from the heat and set aside.
To prepare the pudding, bring water to a boil in a small saucepan.
Gradually sprinkle cornmeal into the boiling water, whisking constantly until the mixture returns to a boil and thickens.
Remove from the heat and stir in the cheese, butter, salt, pepper, buttermilk, egg yolks, pimento or red pepper, green onions, corn, basil, and the catfish.
Beat egg whites and a pinch of salt in a medium bowl until they form soft peaks.
Gently fold the egg whites into the cornmeal mixture.
Divide the mixture among the prepared cups.
Bake for 25 or 30 minutes or until the puddings are set and well browned.

Variations

Substitute shrimp or chicken for the catfish for a different flavor profile.
Add diced jalapenos or hot sauce to the corn pudding for a spicy kick.
Use different herbs such as thyme or parsley for a different flavor profile.

Cooking Tips & Tricks

Make sure to marinate the catfish for at least 2-3 hours to allow the flavors to fully develop.

- Be sure to cook the catfish until it is nearly cooked through before adding it to the corn pudding mixture.

- Folding the beaten egg whites into the cornmeal mixture gently will help ensure a light and fluffy texture for the pudding.

Serving Suggestions

Serve the corn pudding with seared catfish alongside a fresh green salad or steamed vegetables for a complete and satisfying meal.

Cooking Techniques

Marinating the catfish adds flavor and helps to tenderize the fish.

- Folding beaten egg whites into the cornmeal mixture helps to create a light and fluffy texture for the pudding.

Ingredient Substitutions

Use any type of white fish in place of catfish if desired.

- Substitute corn flour for cornmeal if needed.

- Use any type of cheese in place of cheddar for a different flavor profile.

Make Ahead Tips

The corn pudding mixture can be prepared in advance and stored in the refrigerator until ready to bake. The catfish can also be marinated ahead of time for convenience.

Presentation Ideas

Serve the corn pudding and seared catfish on a large platter garnished with fresh herbs for a beautiful presentation. Individual servings can also be plated with a drizzle of sauce for an elegant touch.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light beer. A side of garlic bread or cornbread would also complement the flavors of the dish.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 9g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

Calcium: 20% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains dairy (cheese, butter), eggs, and fish (catfish)

Summary

This dish is a good source of protein and calcium, but is also high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

This recipe for Corn Pudding with Herbs and Seared Catfish is a delicious and comforting dish that is perfect for a special dinner or gathering. The combination of flavors and textures creates a dish that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day, and I was browsing through an old cookbook that I had found tucked away in the back of my pantry. As I flipped through the pages, my eyes landed on a recipe for Corn Pudding with Herbs and Seared Catfish. The combination of flavors and textures intrigued me, and I knew I had to give it a try.

I had never made corn pudding before, and the thought of pairing it with seared catfish seemed like a unique and delicious twist. I quickly gathered the ingredients and set to work in the kitchen, eager to see how this dish would turn out.

I started by prepping the corn pudding, mixing together fresh corn kernels, eggs, milk, and a variety of herbs and spices. The scent of the herbs filled the kitchen, and I could already tell that this dish was going to be something special.

As the corn pudding baked in the oven, I turned my attention to the seared catfish. I seasoned the fillets with a blend of herbs and spices, then seared them in a hot skillet until they were golden brown and crispy on the outside.

When the corn pudding was golden and set, and the catfish was perfectly seared, I plated the dish and took a bite. The flavors exploded in my mouth - the sweet and creamy corn pudding paired perfectly with the crispy, savory catfish. It was a match made in culinary heaven.

I couldn't wait to share this recipe with my family and friends. I knew that this dish would become a staple in my kitchen, a go-to recipe for special occasions and family gatherings.

As I continued to make the Corn Pudding with Herbs and Seared Catfish, I began to add my own twists and variations to the recipe. Sometimes I would use different herbs and spices, or add in some extra vegetables for a pop of color and flavor. Each time I made the dish, it turned out slightly different but always delicious.

Over the years, I shared this recipe with friends and fellow food lovers, and it quickly became a favorite among those who tried it. They would rave about the unique combination of flavors and the way the dish satisfied both their sweet and savory cravings.

I cherished the memories of making this dish in my kitchen, surrounded by the smells and sounds of cooking. Each time I made the Corn Pudding with Herbs and Seared Catfish, I felt a sense of joy and satisfaction, knowing that I was creating something delicious to share with the people I loved.

As I grew older, I continued to make this dish, passing on the recipe to my children and grandchildren. It became a family tradition, a dish that we would make together on special occasions and holidays.

Now, as I sit here reflecting on all the memories and moments that this recipe has brought me, I am filled with gratitude and joy. The Corn Pudding with Herbs and Seared Catfish will always hold a special place in my heart, a reminder of the passion and love that I poured into my cooking over the years.

And so, as I continue to cook and create in my kitchen, I know that this recipe will always be a part of my culinary repertoire, a reminder of the joy and connection that food can bring to our lives.