Corn Spoon Bread

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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

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