Ingredients
Heat oven to 350° F.
3 cups whole milk, divided
2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.
3/4 cup finely ground cornmeal
In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat.
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Stir in the butter, thyme, salt, pepper, and eggs. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes.
Preparation
Prep time: 15 minutes Cook time: 30 minutes
