Helen Mceachrane's Corn Pudding

• 4 tablespoons unsalted butter
• 2 cups fresh corn (about 3 to 5 ears)
• 13 cup onion, finely chopped
• 3 eggs
• 1 tablespoon sugar
• 1 teaspoon salt or to taste
• 2 cups milk
• 18 teaspoon nutmeg, freshly grated

1. Adjust the oven rack to the middle shelf and preheat the oven to 350 degrees.
2. Butter a one-and-a-half-quart ovenproof casserole with about one tablespoon of butter and set aside.
3. Husk the corn and remove all the silk.
4. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob.
5. Place the kernels in a large mixing bowl.
6. With a small spoon, scrape the pulp from the cobs into the mixing bowl.
7. Add the onions and set aside.
8. In a medium-sized bowl, lightly beat the eggs with a whisk.
9. Mix in the sugar, salt and milk.
10. Pour the egg mixture into the corn mixture.
11. Melt the remaining three tablespoons of butter and pour into the mixture.
12. Pour the mixture into the casserole and grate with fresh nutmeg.
13. Place the casserole in a roasting pan and set on the oven rack.
14. Add boiling water to the roasting pan until it reaches halfway up the side of the casserole.
15. Bake for 45 minutes or until a sharp paring knife inserted into the center of the pudding comes out clean.
16. Serve immediately.

unsalted butter, fresh corn, onion, eggs, sugar, salt, milk, nutmeg

Taken from cooking.nytimes.com/recipes/4224 (may not work)