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Ingredients
- 3 3 3 Tbsp all-purpose flour
- 2 2 2 Tbsp granulated sugar
- 2 2 2 tsp baking powder
- 2 2 2 tsp kosher salt
- 6 6 6 large eggs
- 2 2 2 cups heavy cream
- 1/2 1/2 1/2 cup salted butter, melted and cooled
- 2 2 2 Tbsp canola oil
- 6 6 8 cups fresh corn kernels (from 8 ears)
- 1/2 1/2 1 cup chopped sweet onion (from 1 onion)
- 2 2 2 Tbsp chopped fresh thyme, divded
Details
Servings 12
Preparation time 25mins
Cooking time 35mins
Preparation
Step 1
Preheat oven to 350. Stir together flour, sugar, baking powder, and salt in a small bowl, until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.
Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp thyme.
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