Corn Pudding

Ingredients:
4 T (1/2 stick) unsalted butter, melted, divided, plus additional for dish
1 cup chopped red onion
1 1/2 cups whole milk
4 large eggs
3 T all purpose flour
2 T sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 15- to 16-ounce cans corn kernals, drained and divided

Preparing the corn pudding:
Preheat oven to 400 degrees F. Butter 13- by 9- by 2-inch oval or rectangular baking dish. Heat 1 tablespoon 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 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree in 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. 40-45 minutes. Serve warm.

Serves 10