Puffy Spoonbread with Crab and Corn

1. Prepare the Baking Dish

Preheat your oven to 350ºF and grease a 2-quart casserole or gratin dish.

2. Mix Cornmeal and Salt

In a large bowl, whisk together 1 cup of fine cornmeal and 1¼ teaspoons of kosher salt. Pour in ½ cup of boiling water, stirring to combine, and let this mixture cool for about 5 minutes.

3. Add Wet Ingredients

Incorporate 1½ cups of buttermilk, 4 tablespoons of melted and cooled unsalted butter, and 4 large eggs into the cornmeal mixture, beating well between each addition until smooth.

4. Add Baking Powder

Whisk in 2¼ teaspoons of baking powder into the mixture until achieving a smooth, lump-free consistency.

5. Fold in Remaining Ingredients

Gently fold in 1 cup of corn kernels, 8 ounces of jumbo lump crabmeat, ½ cup of diced roasted red peppers, ¼ cup of chopped fresh cilantro, and ¾ of the thinly sliced scallions until evenly distributed.

6. Bake the Spoonbread

Transfer the batter to the prepared baking dish and bake for 50 to 60 minutes, rotating halfway through, until the top is golden brown and a toothpick comes out clean. Let stand for 10 minutes.

7. Garnish and Serve

Garnish the spoonbread with the remaining scallions before serving hot or warm.