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Southern-Spiced Fish & Buttermilk Cornbread
with Slaw & Scallion Sour Cream
25 MIN
4 Servings
From the Test Kitchen
We’re serving our zesty spiced tilapia with two complementary sides: a creamy slaw tossed with just a touch of worcestershire sauce for a savory twist, and homestyle buttermilk cornbread.
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NutritionPER SERVING
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Calories660 Cals (est.)
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fresh
ingredients
Title
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4 Tilapia Fillets
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1 Pasture-Raised Egg
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6 oz Carrots
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1 lb Red Cabbage
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2 Scallions
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1 cup Cornbread Mix
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½ cup Buttermilk
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¼ cup Mayonnaise
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2 Tbsps Vegetarian Worcestershire Sauce
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1 Tbsp Creamy Mustard Sauce
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½ cup Sour Cream
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2 Tbsps Butter
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Thinly slice the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. In a bowl, combine the sour cream and half the sliced scallions. Season with salt and pepper.
2
Bake the cornbread
Melt the butter in a medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Add the cornbread mix, egg, buttermilk, and a pinch of salt. Whisk to thoroughly combine. Transfer to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Bake 12 to 14 minutes, or until lightly browned around the edges and cooked through (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes.
3
Make the slaw
Meanwhile, in a large bowl, whisk together the worcestershire sauce, mayonnaise, and creamy mustard sauce. Add the sliced cabbage, grated carrots, and remaining sliced scallions; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the tilapia & serve your dish
Meanwhile, pat the tilapia dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. Cut the baked cornbread into equal-sized pieces. Serve the cooked tilapia with the slaw. Serve the cornbread and scallion sour cream on the side. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Thinly slice the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. In a bowl, combine the sour cream and half the sliced scallions. Season with salt and pepper.
2
Bake the cornbread
Melt the butter in a medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Add the cornbread mix, egg, buttermilk, and a pinch of salt. Whisk to thoroughly combine. Transfer to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Bake 12 to 14 minutes, or until lightly browned around the edges and cooked through (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes.
3
Make the slaw
Meanwhile, in a large bowl, whisk together the worcestershire sauce, mayonnaise, and creamy mustard sauce. Add the sliced cabbage, grated carrots, and remaining sliced scallions; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the tilapia & serve your dish
Meanwhile, pat the tilapia dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. Cut the baked cornbread into equal-sized pieces. Serve the cooked tilapia with the slaw. Serve the cornbread and scallion sour cream on the side. Enjoy!
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