Rating: 3 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 2
Sara Quessenberry and Rori Trovato

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Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.

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  • 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. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.

  • Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts

165 calories; fat 8g; cholesterol 70mg; carbohydrates 20g; sodium 514mg; protein 6g; fiber 2g; sugars 6g.
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