Corn Spoon Bread

• 3 cups whole milk
• 1 cups fresh corn kernels or (10 ounce) package frozen corn, thawed
• 3/4 cup cornmeal, finely ground
• 2 tablespoons butter
• 1 tablespoon fresh thyme leave
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten

1. Heat oven to 350u0b0 F.
2. In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.
3. In a small bowl, whisk together the remaining milk and the cornmeal.
4. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat.
5. Stir in the butter, thyme, salt, pepper and eggs.
6. Transfer to a buttered casserole or cast-iron skillet.
7. Bake until golden and set, about 30 minutes.
8. Serve warm or at room temperature.

milk, corn kernels, cornmeal, butter, thyme, kosher salt, black pepper, eggs

Taken from www.food.com/recipe/corn-spoon-bread-313645 (may not work)