Baked Corn Pudding With Chiles, Onions, And Cheese

• 4 tablespoons butter, divided
• 2 1-pound bags frozen corn kernels, thawed
• 1 cup whole milk
• 2 cups onions, finely chopped
• 6 green onions, chopped
• 1 tablespoon (packed) Serrano chiles, chopped
• 4 eggs
• 1 tablespoon flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups Parmesan, grated

1. Preheat oven to 350. Butter 11 x 7 x 2 inch glass baking dish. Melt 2 tablespoons butter in a 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.
2. Melt 2 tablespoons butter in same pan 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.
3. 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 of cheese. Bake until golden brown, about 40 minutes.

butter, corn kernels, milk, onions, green onions, serrano chiles, eggs, flour, salt, pepper, parmesan

Taken from www.epicurious.com/recipes/member/views/baked-corn-pudding-with-chiles-onions-and-cheese-50180596 (may not work)