Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray and set it aside.
Heat the oil in a large skillet over medium heat.
Add the onion to the skillet. Saute until it is soft.
Add in the corn, and continue to saute until it is just a bit browned.
Toss in the garlic and saute for another minute or so, or until it becomes fragrant. Remove the skillet from the heat.
In a large bowl, whisk the eggs, cream and butter until it is well combined. Add in the flour, sugar, baking powder, salt, thyme, sage, onion powder, garlic powder and black pepper. Stir to combine.
Stir in the corn mixture and then pour everything into the baking dish, smoothing it out evenly.
Bake for about 40 minutes or until the pudding is set and the top is golden brown.
Let it stand for five to 10 minutes before serving. Top with a little more thyme, if desired.