Savory Corn Pudding

Another Southern staple.  Prepare this dish a day or two ahead of time.  Bake as directed, let cool, and then cover and chill up to 2 days. Reheat covered with foil.

3 tablespoons all-purpose flour 

2 tablespoons granulated sugar 

2 teaspoons baking powder 

2 teaspoons kosher salt 

6 large eggs 

2 cups heavy cream 

1/2 cup salted butter, melted and cooled 

2 tablespoons canola oil 

6 cups fresh corn kernels (from 8 ears) 

1/2 cup chopped sweet onion (from 1 onion) 

2 tablespoons chopped fresh thyme, divided

Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.

Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme.

**This recipe is adapted from Southern Living's Magazine.