Corn & Pancetta Breakfast Pie

This "pie" is extremely simple, light and pairs well with a fruit salad or sliced apples on the side.  We found it to be a perfect (gluten free) Sunday morning breakfast.  Enjoy!

Ingredients

3 cups whole milk

2 cups fresh corn kernels (or 2-6 oz can corn/10oz frozen corn)

3/4 cup finely ground cornmeal

½ - ¾ cup cubed ham or pancetta

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

Honey to drizzle

Directions

1.    Heat oven to 350° F.

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

3.    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.

4.     Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes.

5.     For an extra treat, drizzle with a little honey before serving