BAKED CORN PUDDING WITH CHILES, ONIONS AND CHEESE

By gaster16

Ingredients

• 4 tablespoons butter divided
• 2-1 lb. bags frozen corn kernels thawed
• 1 cup whole milk
• 2 cups finely chopped onions
• 6 green onions chopped
• 1 tablespoon chopped seeded serrano chiles
• 4 large eggs
• 1 tablespoon all purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1-1/2 cups grated Parmesan cheese divided

Preparation

Step 1

Preheat oven to 350 degrees. Butter 11 x 7 x 2” glass baking dish. Melt 2 tablespoons butter in large skillet over medium high heat. Add corn, saute 5 minutes. Add milk. Reduce heat to medium, cover and simmer until corn is tender, about 5 minutes. Transfer to processor, blend to coarse puree. Melt 2 tablespoons butter in same skillet over medium-high heat. Add all onions and chiles, saute until onions are tender about 4 minutes. Remove from heat. Stir in corn puree, cool 15 minutes. Beat eggs, flour, salt, and pepper to blend in bowl, mix in 1 cup cheese. Stir egg mixture into corn mixture. Transfer to dish. Sprinkle with 1/2 cup cheese. Bake until golden, about 40 minutes.