Meatless Friday: Catfish with Creamed Corn Gravy


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An easy recipe for a Southern favorite.

Catfish with Creamed Corn Gravy

For the catfish:

1 or 2 fillets per person you plan to serve
Chili powder
Italian seasoning

Preheat oven to 375. Spray a baking pan with cooking spray and lay the fillets inside. Drizzle with oil, then sprinkle lightly with salt, chili powder, and Italian seasoning. Bake for about 15 minutes, until the flesh flakes easily. Cooking time may vary according to the size and thickness of fillets.

For the gravy:

2T butter
2T all-purpose flour
14-oz. can creamed corn
½ t Creole seasoning*

Melt the butter in a saucepan, then add the flour and stir to make a roux. Cook over medium heat about 10-15 minutes, stirring frequently, until it turns a rich brown color, darker than peanut butter. Add the corn and Creole seasoning. Stir and simmer until ready to serve.


"Meatless Friday: Catfish with creamed corn gravy" by Karen Ullo (

Copyright 2019 Karen Ullo. All rights reserved.

*Creole seasoning is widely available in many commercial brands, but if you can’t find it, or if you’re an overachiever who likes to make things from scratch, I’ve included my grandmother’s seasoning recipe below.

Eileen’s Creole Seasoning:

2 tbs. salt
1 tbs. ground red pepper
1 tbs. chili powder
1 tbs. garlic powder
1 tsp. black pepper

Place all ingredients in an empty spice bottle and shake to combine.

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2019 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at

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