Crab Corn Pudding

Ingredients

• Servings: 12
• 4 cups milk
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 pinch cayenne pepper
• 4 eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 1/4 teaspoons baking powder
• 1 lb backfin crab meat
• 2 cups fresh corn kernels

Recipe

• 1 in a large deep saucepan bring the milk to a boil over medium-high heat. stir in the yellow corn meal, sugar, salt, and cayenne pepper.
• 2 let the mixture return to a boil, then reduce heat to a simmer.
• 3 stir often and continue to simmer for 5 to 6 minutes.
• 4 remove from heat and let cool for 10 minutes.
• 5 in a large bowl, whisk together the eggs, melted butter, and baking powder.
• 6 stir in the corn kernels.
• 7 add the milk-corn meal mixture and stir to combine. gently fold in crab to avoid breaking up lumps.
• 8 pour the mixture into a well-buttered 2 1/2 quart souffle dish, casserole, or any other straight-sided baking dish.
• 9 bake on the center rack of a preheated 350-degree oven for 45 minutes to 1 hour, or until the pudding is lightly puffed, lightly browned, and a knife or straw inserted in the center comes out clean.
• 10 serve immediately.