Corn Pudding with Herbs and Seared Catfish

Description
A Catfish recipe.

Catfish

 * 1½ tablespoons Worcestershire sauce
 * 2 teaspoons Tabasco sauce
 * 1 teaspoon salt
 * ¼ teaspoon freshly ground black pepper
 * ½ pound U.S. farm-raised catfish fillets, cut into ⅓-inch cubes

Pudding

 * 1 cup water
 * ½ cup stone-ground cornmeal
 * 1 cup shredded cheddar cheese (about 4 ounces)
 * 2 tablespoons butter
 * ¼ teaspoon salt
 * ¼ teaspoon freshly ground black pepper
 * ½ cup buttermilk
 * 2 large eggs, separated
 * ¼ cup diced pimento or roasted red pepper
 * ¼ cup chopped green onions
 * ½ cup fresh or thawed frozen corn
 * 1½ tablespoons chopped fresh basil

Directions

 * 1) Preheat the oven to 350 °F.
 * 2) Generously grease eight 5- to 6-ounce individual soufflé or custard cups.
 * 3) To prepare the catfish, combine Worcestershire, Tabasco sauce, salt and pepper in a shallow dish.
 * 4) Add catfish fillet cubes, tossing to mix well.
 * 5) Cover dish with plastic wrap and refrigerate for 2 or 3 hours to marinate.
 * 6) Heat a nonstick, medium skillet over medium-high heat.
 * 7) When the skillet is hot, add the catfish and marinade and stir until the marinade has evaporated and the catfish is nearly cooked through, about 3 minutes.
 * 8) Remove from the heat and set aside.
 * 9) To prepare the pudding, bring water to a boil in a small saucepan.
 * 10) Gradually sprinkle cornmeal into the boiling water, whisking constantly until the mixture returns to a boil and thickens.
 * 11) Remove from the heat and stir in the cheese, butter, salt, pepper, buttermilk, egg yolks, pimento or red pepper, green onions, corn, basil and the catfish.
 * 12) Beat egg whites and a pinch of salt in a medium bowl until they form soft peaks.
 * 13) Gently fold egg whites into the cornmeal mixture.
 * 14) Divide the mixture among the prepared cups.
 * 15) Bake 25 or 30 minutes or until puddings are set and well browned.