Rating: 3.5 stars
21 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
  • 21 Ratings
Sara Quessenberry

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Credit: Quentin Bacon

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Butter an 8-inch square baking dish.

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  • 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.

  • 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.

  • When the bread has 15 minutes left to bake, heat 1 tablespoon of the oil in a skillet over medium heat.

  • Sprinkle the bass with the Cajun seasoning and cook until opaque and beginning to flake, about 4 minutes per side.

  • Divide the greens among individual plates and drizzle with the remaining oil. Serve with the bass and spoon bread.

Nutrition Facts

740 calories; calories from fat 61%; fat 54g; saturated fat 29g; cholesterol 363mg; sodium 767mg; carbohydrates 27g; fiber 5g; sugars 19g; protein 42g.
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