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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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.
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