Corn Spoon Bread

1. 1

   Heat oven to 350u00b0 F.

2. 2

   In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

3. 3

   In a small bowl, whisk together the remaining milk and the cornmeal.

4. 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. 5

   Stir in the butter, thyme, salt, pepper and eggs.

6. 6

   Transfer to a buttered casserole or cast-iron skillet.

7. 7

   Bake until golden and set, about 30 minutes.

8. 8

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.