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Blackened Striped Bass With Corn Spoon Bread

Blackened Striped Bass With Corn Spoon Bread and Greens
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 375° F. Butter an 8-inch square baking dish.
  2. Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes. Stir in the corn, scallions, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.
  3. Remove from heat. Stir in the eggs and spread the mixture in the prepared baking dish. Bake until set and golden brown around the edges, about 35 minutes.
  4. When the bread has 15 minutes left to bake, heat 1 tablespoon of the oil in a skillet over medium heat.
  5. Sprinkle the bass with the Cajun seasoning and cook until opaque and beginning to flake, about 4 minutes per side.
  6. Divide the greens among individual plates and drizzle with the remaining oil. Serve with the bass and spoon bread.
By March, 2008

Nutritional Information

  • Per Serving
  • Calories 740Calories From Fat 61%
  • Fat 54g
  • Sat Fat 29g
  • Cholesterol 363mg
  • Sodium 767mg
  • Carbohydrate 27g
  • Fiber 5g
  • Sugar 19g
  • Protein 42g
What does this mean? See Nutrition 101 .

Quick Tip

Spice rack
Blackening seasoning is a great shortcut for chicken, pork, and seafood. Opt for one with no added salt.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.