CORN AND CRABMEAT SPOONBREAD (for six)
1-1/4 cups fine yellow cornmeal
1-1/2 teaspoons kosher salt
½ cup boiling water
¼ cup unsalted butter, melted and cooled, plus more melted butter for greasing
1-1/2 cups buttermilk
4 large eggs
2-1/4 teaspoons baking powder
8 ounces fresh jumbo lump crabmeat, drained and picked over
1-1/4 cups fresh corn kernels (from 1 large ear) or thawed frozen corn kernels, divided
¾ cup chopped, jarred roasted red bell peppers (from one 12 ounce jar), divided
½ cup plus 2 tablespoons thinly sliced scallions (from about 5 medium scallions), divided
¼ cup chopped fresh cilantro leaves and tender stems, plus more for garnish
hot sauce (such as Tabasco)
lemon wedges, for serving
1. Preheat oven to 350*. Generously grease a shallow 2 quart casserole or gratin dish or a 7 by 11 inch baking dish with melted butter.
2. Stir together cornmeal and salt in a large bowl. Whisk in ½ cup boiling water, breaking up any lumps. Let cool 5 minutes. Add melted butter and buttermilk. Add eggs, one at a time, whisking well between additions. Whisk until smooth. Add baking powder and whisk until combined.
3. Fold in crabmeat, 1 cup corn, ½ cup roasted red peppers, ½ cup scallions and cilantro into cornmeal mixture. Scrape batter into prepared baking dish; sprinkle evenly with remaining ¼ cup corn, remaining ¼ cup roasted red peppers and remaining 2 tablespoons scallions.
4. Bake in preheated until golden brown and a toothpick inserted in center of spoonbread comes out clean, 50 minutes to 1 hour, rotating dish front to back halfway through baking time. Let stand at least 10 minutes. Garnish with additional cilantro. Serve hot or warn with hot sauce and lemon wedges.
NOTE: Cooked shrimp or hearts of palm can be swapped in for the crab.
from Melissa Clark, Dinner in One: Exceptional and Easy One-Pan meals