“From BHG Magazine - Thanksgiving 2006.”
READY IN:
45mins
SERVES:
8
YIELD:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oven to 350º 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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