Corn Spoon Bread

• Heat oven to 350u0b0 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.

1. Prep time: 15 minutes
2. Cook time: 30 minutes

f, milk, corn kernels, saucepan, ground cornmeal, bowl, unsalted butter, thyme, kosher salt, black pepper, eggs, butter

Taken from www.epicurious.com/recipes/member/views/corn-spoon-bread-50158564 (may not work)