Estimated Nutrition (whole recipe, rough)
Counts 11 of 16 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Sauce | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- For catfish:
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound U.S. Farm-Raised Catfish fillets, cut into 1/3-inch cubes
- For the pudding:
- 1 cup water
- 1/2 cup stone-ground cornmeal
- 1 cup shredded cheddar cheese (about 4 ounces)
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup buttermilk
- 2 large eggs, separated
- 1/4 cup diced pimento or roasted red pepper
- 1/4 cup chopped green onions
- 1/2 cup fresh or thawed frozen corn
- 1 1/2 tablespoons chopped fresh basil
- =
Directions
1. Preheat the oven to 350°F. Generously grease eight 5- to 6-ounce individual soufflé or custard cups.
2. To prepare the catfish, combine Worcestershire, Tabasco sauce, salt and pepper in a shallow dish. Add catfish fillet cubes, tossing to mix well. Cover dish with plastic wrap and refrigerate for 2 or 3 hours to marinate.
3. 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.
4. 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, pimiento or red pepper, green onions, corn, basil and the catfish.
5. Beat egg whites and a pinch of salt in a medium bowl until they form soft peaks. Gently fold egg whites into the cornmeal mixture. Divide the mixture among the prepared cups. Bake 25 or 30 minutes or until puddings are set and well browned.