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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From BHG Magazine - Thanksgiving 2006. Ingredients:
3 cups whole milk |
2 cups fresh corn kernels or 1 (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 |
Directions:
1. Heat oven to 350ยบ 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.
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