Creamy Corn Pudding

• 2 tablespoons butter
• 1 small onion
• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all purpose cream
• 2 cups milk
• 2 cups whole kernel corn, drained
• 4 large eggs

1. Step 1 - Preheat oven to 325 degrees. Melt butter in a 2-quart sauce pan over medium heat. Add onion and cook until golden brown, about ten minutes. Stif in flour, salt and pepper until blended. Gradually stif in cream and milk. Cook, stirring constantly, until mixture boils and thickens slightly. Remove saucepan from heat and stir in corn. Step 2 - In 2-quart saucepan, beat eggs slightly. Slowly add corn mixture, beating constantly. Step 3 - Set Pyrex in a 13"x9" baking pan. Place pan on oven rack. Pour enough boiling water into pan to come halfway up the side of the Pyrex dish. Bake pudding for 1 hour and 15 minutes, or until knife inserted in center comes out clean. Step 4 - Broil or toast until the top is golden (about 15 mintues)

butter, onion, flour, salt, black pepper, cream, milk, whole kernel corn, eggs

Taken from www.epicurious.com/recipes/member/views/creamy-corn-pudding-50062709 (may not work)