Easy Corn Pudding Casserole

Directions

• 1.
  Preheat oven to 375°F. Lightly grease shallow 1½-quart baking dish.
• 2.
  Melt ½ cup butter over medium heat in medium skillet. Add onion; cook, stirring frequently 3 to 4 minutes or until tender. Remove from skillet; let cool slightly.
• 3.
  In same skillet, melt remaining 2 tablespoons butter over low heat. Transfer to small bowl. Stir in panko and ¼ cup Parmesan cheese. Set aside.
• 4.
  Pulse half of corn in work bowl of food processor until coarsely chopped. Add eggs, cream cheese and milk; pulse 3 to 4 times. Add flour, cornmeal, sugar, baking powder and salt; pulse 3 to 4 times. Add onion mixture, thyme and remaining ¼ cup Parmesan cheese; pulse 2 to 3 minutes. Stir in remaining half of corn. Transfer to prepared baking dish. Sprinkle with panko mixture.
• 5.
  Bake 35 to 40 minutes or until golden brown and center is set. Let stand 20 minutes before serving. Garnish with additional fresh thyme.
• 6.
  Prep Tip: This recipe may also be prepared in a blender instead of a food processor. Gather the same ingredients, blend and proceed as directed.