Southern-Spiced Fish & Buttermilk Cornbread with Slaw & Scallion Sour Cream

Southern-Spiced Fish & Buttermilk Cornbread

with Slaw & Scallion Sour Cream

25 MIN
+$1.45/serving 4 Servings
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Available Options

  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    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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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Southern-Spiced Fish & Buttermilk Cornbread with Slaw & Scallion Sour Cream
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 Pasture-Raised Egg
    • 6 oz Carrots
    • 1 cup Cornbread Mix
    • 2 Scallions
    • 1 lb Red Cabbage
    • ½ cup Buttermilk
    • ¼ cup Mayonnaise
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Tbsp Creamy Mustard Sauce
    • ½ cup Sour Cream
    • 2 Tbsps Butter
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    Bake the cornbread
    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.

    Make the slaw
    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.

    Cook the shrimp & serve your dish
    4 Cook the shrimp & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat.In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.Cut the baked cornbread into equal-sized pieces. Serve the cooked shrimp with the slaw. Serve the cornbread and scallion sour cream on the side. Enjoy!

    Tips from Home Chefs

    Southern-Spiced Fish & Buttermilk Cornbread

    Prepare the ingredients
    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.

    Bake the cornbread
    Make the slaw
    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 shrimp & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat.In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.Cut the baked cornbread into equal-sized pieces. Serve the cooked shrimp with the slaw. Serve the cornbread and scallion sour cream on the side. Enjoy!

    Cook the shrimp & serve your dish
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