How to Make It
Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.
Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme.
Green Chile-Corn Pudding: Omit chopped fresh thyme. Prepare recipe as directed, cooking 1 cup seeded, chopped poblano chile (from 1 medium chile) with corn and onion in Step 2. Stir 1 (8-oz.) pkg. shredded Mexican cheese blend (2 cups); 1 (5-oz.) can mild diced green chiles, drained; and 1/4 cup chopped fresh cilantro into corn mixture before baking. Garnish with additional torn cilantro.
Three-Cheese Corn Pudding: Omit chopped fresh thyme. Prepare casserole recipe as directed, stirring 3 oz. each shredded white Cheddar, sharp yellow Cheddar, and Parmesan cheeses (about 3/4 cup each) and 1/4 cup chopped fresh flat-leaf parsley into cooled corn mixture in Step 2. Bake casserole as directed.
Make it ahead: Bake as directed, let cool, and then cover and chill up to 2 days. Reheat covered with foil.