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Pan-Seared Catfish with Dirty Rice, Green Beans, and Caramelized Onion & Chili Cornbread


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  • Author: khaoula belabess
  • Total Time: 45 minutes
  • Yield: 8 serving 1x
  • Diet: Vegetarian

Description

This delightful Southern-inspired dish features perfectly pan-seared catfish served alongside dirty rice, green beans, and a mouthwatering caramelized onion and chili buttermilk cornbread. The cornbread, enriched with green chilis and sharp cheddar, adds a flavorful kick that complements the entire meal.


Ingredients

Scale

For the Cornbread:

  • 3 tablespoons butter
  • 1 cup thinly sliced yellow onion
  • 1 (4-ounce) can green chilis
  • 1/2 teaspoon chili powder (divided)
  • 3 tablespoons brown sugar (divided)
  • 1.5 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 4 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 1/4 cup melted butter
  • 1 cup sharp cheddar cheese

Instructions

  • Caramelize onions: Melt butter in a 10-inch cast iron skillet over medium heat. Add onions and half of the chili powder. Cook until translucent. Add 1 tablespoon brown sugar and cook another minute. Remove from heat and set aside.
  • Combine dry ingredients: In a large mixing bowl, add granulated sugar, remaining brown sugar, cornmeal, flour, baking powder, baking soda, salt, and chili powder.
  • Combine wet ingredients: In a separate bowl, whisk together buttermilk, lightly beaten eggs, and melted butter. Pour into dry ingredients and mix until just incorporated. Avoid overmixing. Gently fold in cheddar cheese and green chilis.
  • Bake: Pour the mixture over the sweet onion mixture in the cast iron skillet and bake at 425°F (220°C) for approximately 25 minutes. Serve with a warm honey butter mixture.

Notes

  • For added sweetness, serve the cornbread with honey butter.
  • Ensure the cast iron skillet is well-seasoned for the best results.
  • Prep Time: 15 mins
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 slice cornbread
  • Calories: 290
  • Sugar: 10g
  • Sodium: 420mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 70mg