Souffléed Corn Pudding
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INGREDIENTS 3/4 cup cornmeal
4 cups frozen corn kernels, thawed
4 cups milk
2 large eggs, lightly beaten
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon ground pepperPreheat oven to 375 degrees. Lightly butter a 2-quart soufflé dish and set aside.
In medium saucepan, over medium-high heat, stir cornmeal 3 to 4 minutes, until fragrant and lightly browned; transfer to plate and set aside.
In food processor, pureé 2 cups of the corn. Mix with remaining 2 cups of corn and set aside.
In large saucepan, over medium-high heat, heat milk until steaming. Reduce heat to low and whisk in toasted cornmeal. Cover and cook about 5 minutes, stirring often, until mixture is thickened. Blend in reserved corn mixture. Stir in eggs, green onions, thyme, salt and pepper.
Pour mixture into prepared soufflé dish. Bake 40 to 50 minutes, or until filling is puffed and browned on top and set in center. (The pudding can be baked in advance and rewarmed in a 325 degree oven.)