Crab Corn Pudding - cooking recipe

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

Preparation

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.