Crab & Corn Pudding
Ingredients:
4 cups milk
1 cup yellow corn meal
2 tablespoons sugar
1/4 teaspoon salt
pinch cayenne pepper
4 eggs
1 cup unsalted butter, melted and cooled
1 1/2 teaspoons baking powder
1 pound backfin crab meat
2 cups fresh corn kernels
Directions:
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.
Let the mixture return to a boil, then reduce heat to a simmer. Stir often and continue to simmer for 5 to 6 minutes. Remove from heat and let cool for 10 minutes.
In a large bowl. whisk together the eggs, melted butter and baking powder. Stir in the corn kernels. Add the milk-corn meal mixture and stir to combine.
Gently fold in crab to avoid breaking up lumps.
Pour the mixture into a well-buttered 2?-quart souffle dish, casserole or any other straight-sided baking dish.
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. Serve immediately.
Serves 12.
