📝 About This Recipe
This soul-warming seafood bake reimagines the classic flavors of the Mississippi Delta in a single, bubbling dish. Flaky, farm-raised catfish fillets are nestled in a creamy, savory base of sweet corn and pimientos, then topped with a golden, buttery cornbread crust. It’s a sophisticated yet rustic approach to Southern comfort food that transforms simple ingredients into a festive centerpiece.
🥗 Ingredients
The Seafood Base
- 1.5 pounds Catfish fillets (cut into 1-inch bite-sized chunks)
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon Lemon juice (freshly squeezed)
The Creamy Filling
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 pieces Celery stalks (thinly sliced)
- 1/2 cup Red bell pepper (diced)
- 3 Garlic cloves (minced)
- 10.5 ounces Cream of celery soup (one standard can)
- 1/2 cup Sour cream (full fat preferred)
- 1 cup Whole kernel corn (frozen or canned and drained)
- 2 tablespoons Diced pimientos (drained)
- 1/2 teaspoon Dried thyme
The Cornbread Topping
- 8.5 ounces Corn muffin mix (one box, like Jiffy)
- 1 large Egg (beaten)
- 1/3 cup Whole milk
- 1 cup Sharp cheddar cheese (freshly shredded)
- 2 tablespoons Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a 2-quart casserole dish with butter or non-stick spray.
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2
Pat the catfish chunks dry with paper towels. In a medium bowl, toss the fish with lemon juice and Old Bay seasoning. Set aside to marinate briefly while you prep the sauce.
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3
In a large skillet over medium heat, melt the 3 tablespoons of butter. Add the onion, celery, and red bell pepper.
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4
Sauté the vegetables for 5-7 minutes until they are soft and the onions are translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
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5
Stir in the cream of celery soup, sour cream, corn, pimientos, and dried thyme. Heat through until the mixture begins to simmer gently.
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6
Taste the sauce and add salt or black pepper if desired, keeping in mind the seasoning on the fish and the salt in the soup.
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7
Carefully fold the seasoned catfish chunks into the creamy vegetable mixture. Pour the entire mixture into the prepared baking dish, spreading it into an even layer.
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8
In a separate mixing bowl, combine the corn muffin mix, egg, and milk. Stir until just combined (a few lumps are okay).
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9
Fold half of the shredded cheddar cheese into the cornbread batter.
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10
Drop spoonfuls of the cornbread batter over the top of the catfish mixture. Use a spatula to spread it gently, though it doesn't need to cover every single inch—a few gaps allow steam to escape.
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11
Place the dish in the center of the oven and bake for 30 minutes.
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12
Remove the dish briefly and sprinkle the remaining cheddar cheese over the top. Return to the oven for another 5-10 minutes, or until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
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13
Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh parsley and serve warm.
💡 Chef's Tips
Always pat your catfish dry before seasoning to ensure the spices stick and the fish doesn't release too much water into the sauce. If you prefer a spicier kick, add a teaspoon of hot sauce or a pinch of cayenne pepper to the creamy filling. Avoid over-mixing the cornbread batter; mixing until 'just combined' ensures a light, fluffy topping rather than a dense one. For a crunchier topping, you can sprinkle a handful of crushed saltine crackers or Ritz crackers over the cheese during the last 5 minutes of baking.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a sharp vinaigrette to balance the richness of the cream sauce. Pairs beautifully with steamed green beans or sautéed collard greens for a full Southern spread. A glass of chilled Sweet Tea or a crisp Sauvignon Blanc cuts through the buttery flavors perfectly. Offer extra lemon wedges on the side for those who like a bright, citrusy finish to their seafood.