Ingredients:

  • 1 C milk
  • 1/3 C white cornmeal
  • 1/2 ts salt
  • 1 C shredded cheddar cheese – divided
  • 1 C canned corn kernels – drained
  • 1/2 C green onions – chopped
  • 2 eggs – lightly beaten
  • 4 Tbsp (1/2 stick) butter – cut in small pieces
  • 1/8 tsp ground red pepper flakes – optional

Directions:

  1. Preheat the oven to 400 degrees
  2. In a medium saucepan, whisk together the milk, cornmeal and salt
  3. Cook over medium-high heat, stirring constantly, until mixture has thickened – about 5 minutes
  4. Stir in 1/2 cup of the cheese, the corn and the green onion
  5. Temper the eggs by SLOWLY whisking some of the hot milk mixture into the beaten eggs –  you do not want the eggs to cook
  6. Stir the tempered eggs into the milk mixture
  7. Pour the mixture into a 1-quart baking dish
  8. Top with pieces of butter and if using, sprinkle with red pepper flakes and remaining 1/2 C cheese
  9. Bake for 25 – 30 minutes or until center is set and cheese is lightly browned