Crab Corn Pudding

Submitted by liinton

• Ingredients: 10
• Serves: 12

ingredients

• 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

directions

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.