Crab Corn Pudding

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READY IN:
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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 1/2 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.
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