- 6
0/5
(0 Votes)
Ingredients
- 3 c. whole milk
- 2 c. fresh corn kernels or one 10 oz package frozen corn thawed
- 3/4 c. finely ground cornmeal
- 2 T. unsalted butter ++
- 1 T. fresh thyme leaves
- 1 1/2 t. kosher salt
- 1/4 t. black pepper
- 2 large eggs, lightly beaten
Preparation
Step 1
1. Over to 350
2. In a large saucepan, over medium heat, bring 2 c. of the milk and the corn to a boil
3. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mix to the boiling milk. Reduce heat and simmer gently, stirring frequently for 3 minutes. Remove from heat. Stir in butter, thyme, s and p, and eggs.
4. Transfer to a buttered casserol or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temp.
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