Sisi's Corn Pudding

I made this as a side for Easter lunch. It was a big hit.

Bon Appetit, April 2010

10 Servings

4 tbsp (1/2 stick) unsalted butter, melted, divided, plus additional for dish

1 cup chopped red onion

1 1/4 cups whole milk

4 large eggs

3 tbsp all purpose flour

2 tbsp sugar

1 tsp salt

1/2 tsp freshly ground black pepper

3 15- to 16-oz cans corn kernels, drained, divided

Preheat oven to 400. Butter 13x9x2 inch oval or rectangular baking dish. Heat 1 tbsp butter in heavy medium skillet over medium heat. Add onion and saute until soft, about 5 minutes; cool in skillet.

Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tbsp butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.

Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.