Fall Corn Pudding with White Cheddar and Thyme
Ingredients
- 4 tablespoons unsalted butter, plus more for greasing
- 1 onion, finely chopped
- 2 teaspoons minced thyme
- 4 cups frozen corn kernels (about 20 ounces), thawed
- 1/2 cup stone-ground cornmeal
- Kosher salt and freshly ground pepper
- 5 large eggs
- 3 cups half-and-half
- 1 cup shredded sharp white cheddar cheese
Instructions
Fall Corn Pudding with White Cheddar and Thyme serves 10 original recipe by Food & Wine.
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