Fall Corn Pudding with White Cheddar and Thyme | Untested Recipes | Umami

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