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Crab Corn Pudding
  • 4 cups milk
  • 1 cup yellow corn meal
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • pinch cayenne pepper
  • 4 eggs
  • 1/2 cup unsalted butter, melted and cooled
  • 1 1/4 teaspoons baking powder
  • 1 pound backfin crab meat
  • 2 cups fresh corn kernels
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. Serves 12.
The American Indians first introduced popping corn to the Colonists by heaping it over burning embers. I wonder who tossed the crab on the fire.
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