Corn Spoon Bread

Ingredients

• 0.3 teaspoon pepper black
• 2 cups corn kernels 10-ounce package corn fresh frozen thawed
• 2 large eggs lightly beaten
• 1 tablespoon thyme leaves fresh
• 0.8 cup ground cornmeal finely
• 1.5 teaspoons kosher salt 
• 2 tablespoons butter unsalted plus more for the dish
• 3 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Heat oven to 350 F. In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil. In a small bowl, whisk together the remaining milk and the cornmeal.
2. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes.
3. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.
4. Transfer to a buttered casserole or cast-iron skillet.
5. Bake until golden and set, about 30 minutes.
6. Bake the spoon bread and let it cool. Set aside at room temperature for up to 4 hours. If desired, warm in a 250 F oven for 30 minutes.