Fall Corn Pudding with White Cheddar and Thyme

Name: 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

Fall Corn Pudding with White Cheddar and Thyme was pinched from <a href="http://www.foodandwine.com/recipes/fall-corn-pudding-with-white-cheddar-and-thyme" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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4 tablespoons unsalted butter, plus more for greasing

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1 onion, finely chopped

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2 teaspoons minced thyme

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4 cups frozen corn kernels (about 20 ounces), thawed

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1/2 cup stone-ground cornmeal

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Kosher salt and freshly ground pepper

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5 large eggs

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3 cups half-and-half

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1 cup shredded sharp white cheddar cheese

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