Cornbread Fish Bake Recipes

Steps:

• For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes.
• For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
• Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.
• Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

Steps:

• Heat oven to 350°F. Spray shallow baking pan with nonstick cooking spray. In shallow dish or pie pan, combine croutons, cheese, parsley flakes and paprika; mix well. In another shallow dish, combine egg, lemon juice and water; beat well.
• Cut fish fillets into serving-sized pieces. Dip in egg mixture, tucking thin ends of fish under to form pieces of uniform thickness. Dip fish in crouton mixture, patting gently to coat; place in sprayed pan. Spray fish with cooking spray for about 5 seconds.
• Bake at 350°F. for 10 to 15 minutes or until fish flakes easily with fork.

Steps:

• Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
• Remove and discard skin from fish. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.

Steps:

• Thaw fish. Cut into 4 X 1 inch strips.
• Preheat oven to 450°F.
• In a large mixing bowl, stir together the cornmeal, soda, and salt.
• Add onion and chili peppers.
• Beat together buttermilk and eggs.
• Stir into cornmeal mixture along with shortening.
• Spread batter in greased 12 X 7 1/2 X 2 inch baking dish.
• Place fish in rows on top of batter; press into batter.
• Stir together butter and mustard.
• Spread over fish.
• Sprinkle with paprika.
• Bake in oven 20 minutes.

Steps:

• Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
• Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
• Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, ketchup, brown sugar and pepper; mix well. Transfer to a greased 11x7-in. baking dish. , In a bowl, combine dry cornbread mix, milk and egg just until combined. Spoon over bean mixture. , Bake, uncovered, at 350° for 35 minutes or until a toothpick inserted in the cornbread comes out clean.

Steps:

• In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center; stir in buttermilk, oil, egg, and scallions.

Steps:

• Preheat oven to 400°F.
• COATING: Stir together 1 cup stuffing mix and 2 teaspoons Cajun seasoning in a small bowl, crushing any larger pieces with your fingers (this might be less messy if done in a zip-loc baggie).
• FISH: Rinse fish and pat dry; brush with 1 tablespoon melted butter and roll in coating.
• Place in a shallow dish and sprinkle with any remaining coating.
• Bake until fish flakes easily with a fork, approximately 20 minutes.
• TOPPING: While fish is baking, stir together remaining stuffing mix, Cajun seasoning, 2 tablespoons butter and water in a small bowl; cover and microwave on HIGH for 2 minutes.
• When fish is cooked, cover with topping & a sprinkle of thyme and serve.

Steps:

• Preheat oven to 400°. In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare cornbread batter according to package directions; stir in remaining ingredients. Spoon over salmon mixture., Bake, uncovered, 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.