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