Argentine Corn Pudding

• 4 Tbls of butter divided
• 2 1lb bags of frozen corn, thawed
• 1 Cup whole milk
• 2 cups finely chopped onions
• 6 green onions chopped
• 1 Tbls chopped Serrano chilies
• 4 Large eggs
• 1 Tbls all purpose flour
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups grated parmesan cheese divided

1. Preheat oven to 350 butter 11x7 inch glass baking dish. Melt 2 Tbls of butter in a large skillet over medium high heat. Add corn, saute for 5 minutes and add milk. Reduce to medium, cover and simmer until corn is tender about 5 minutes. Transfer to a blender and blend to a course puree.
2. Melt 2 Tbls of butter in the same skillet over medium high heat, add onions and chilies. Saute until onions are tender, about 4 minutes. Remove from heat, stir in corn puree and cool for 15 minutes.
3. Beat eggs flour salt and pepper in a bowl and mix in 1 cup of cheese. Stir egg mixture into corn mixture. Transfer to dish and sprinkle with remaining 1/2 cup of cheese. Bake until golden. About 40 minutes.

butter, corn, milk, onions, green onions, serrano chilies, eggs, flour, salt, black pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/argentine-corn-pudding-50111664 (may not work)