Recipe information
Yield
Makes 12 servings
Ingredients
1/4 cup (1/2 stick) unsalted butter
2 medium onions, chopped
1/4 cup plus 2 tablespoons flour
4 eggs
6 cups frozen corn kernels (about 28 ounces), thawed
2 cups milk
1 1/2 teaspoons salt
Preparation
Step 1
Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.
Step 2
Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.
Step 3
Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.
