Total Time
45mins
Prep 15 mins
Cook 30 mins

From BHG Magazine - Thanksgiving 2006.

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.
Most Helpful

Glaucia, this was SO good. The rosemary really hits the spot and it was so easy to throw together. I made half a recipe and baked it in a smaller pyrex glass casserole dish. Thanxs for sharing!

Marz July 20, 2008