- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 tablespoons flour
- 2 eggs
- 3 cups frozen corn kernels (about 14 ounces), thawed
- 4 ounces chèvre cheese
- 4 ounces shredded pepper jack cheese
- 1 cup milk or half-and-half
- 1 teaspoon salt
- Freshly ground pepper
Directions
Position rack in center of oven and preheat to 350° F. Butter a 9-inch cake or tart pan.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir for about 3 to 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, both cheeses, milk and salt. Season with pepper.
Pour the batter into the prepared dish. Bake the pudding until a knife inserted into the center comes out clean, about 1 hour.
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