Crab Corn Pudding

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 soufflé 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.