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Baked Corn Stuffed Fish Recipe
|Corn bread mix||10 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned whole kernel corn||8 Ounce (1 Can)|
|Snipped parsley||1 Tablespoon|
|Ground sage||1⁄2 Teaspoon|
|White bread slice||3 , toasted and cut into cubes to make 2 1/2 cups|
|Dressed fish||4 Pound|
|Butter/Margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 3632 Calories from Fat 1127
% Daily Value*
Total Fat 125 g192.5%
Saturated Fat 36 g179.8%
Trans Fat 0 g
Cholesterol 1397.5 mg
Sodium 4120.7 mg171.7%
Total Carbohydrates 200 g66.8%
Dietary Fiber 17.4 g69.6%
Sugars 17.8 g
Protein 400 g799.4%
Vitamin A 107.6% Vitamin C 48%
Calcium 58.1% Iron 123.3%
*Based on a 2000 Calorie diet
Cool corn bread, and then coarsely crumble enough of it to make 2 cups.
In a skillet cook bacon till crisp.
Remove bacon and crumble.
Set bacon aside.
Cook onion and celery in bacon drippings till tender but not brown.
Remove from heat.
For stuffing, drain the corn, reserving liquid.
In a medium mixing bowl combine corn, bacon, onion mixture, egg, parsley, sage, and salt Add crumbled corn bread and bread cubes.
Toss lightly till well mixed.
Add enough of the reserved corn liquid to moisten (2 to 4 tablespoons), tossing gently to mix.
To stuff fish, brush cavity with half of the butter or margarine.
Fill fish cavity with stuffing, lightly patting stuffing to flatten evenly.
Tie or skewer fish closed.
Place stuffed fish in a greased large shallow baking pan.
Brush outside offish with remaining butter or margarine.
Cover loosely with foil.
Bake in a 350° oven for 50 to 60 minutes or till fish is done