Corn spoon bread

I found this recipe a few years back in one of Real Simple Magazine's Thanksgiving issues, and have enjoyed making it during the fall every year since. This is such a simple recipe but is tasty and satisfying, especially during this time of year with its mild but savory flavor and warm, smooth texture. 
This serves 6-8, so I usually divide it in half if it's just the three of us.

Corn Spoon Bread

from Real Simple (original recipe here)

I N G R E D I E N T S :

• 3 cups whole milk
• 2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
• 3/4 cup finely ground cornmeal
• 2 tablespoons unsalted butter, plus more for the dish
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten

D I R E C T I O N S :

Heat oven to 350° F.

In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.

Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.