Puffy Spoonbread with Corn, Crab, and Roasted Red Peppers

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Puffy Spoonbread with Corn, Crab, and Roasted Red Peppers
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This simple, savory cornmeal bake is perfect for brunch or dinner.

Preheat oven to 350°F. Generously grease a shallow 2-quart casserole or gratin dish or a 7- x 11-inch baking dish with melted butter.

Stir together cornmeal and salt in a large bowl. Whisk in 1/2 cup boiling water, breaking up any lumps. Let cool 5 minutes. Add melted butter and buttermilk. Add eggs, 1 at a time, whisking well between additions. Whisk until smooth. Add baking powder, and whisk until combined. Fold crabmeat, 1 cup corn, 1/2 cup roasted red peppers, 1/2 cup scallions, and cilantro into cornmeal mixture. Scrape batter into prepared baking dish; sprinkle evenly with remaining 1/4 cup corn, remaining 1/4 cup roasted red peppers, and remaining 2 tablespoons scallions.

Bake in preheated oven until golden brown and a wooden pick inserted in center of spoonbread comes out clean, 50 minutes to 1 hour, rotating baking dish from front to back halfway through baking time. Let stand at least 10 minutes. Garnish with additional cilantro. Serve hot or warm with hot sauce and lemon wedges.Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

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