Warm Corn Pudding

• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 3 cups fresh or frozen corn kernels
• 4 eggs
• 2 cups low-fat milk, whole milk, or half-and-half
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• Few drops of Tabasco sauce
• 1/2 teaspoon salt
• Chopped fresh chives, for garnish
• Grated cheddar, for garnish

1. Place a large saute pan over medium-high heat and add the butter.
2. Add the onion and saute for about 7 minutes, until lightly browned.
3. Add the corn kernels and mix well.
4. Transfer to the slow cooker.
5. In a blender or with a whisk, beat together the eggs, milk, sugar, mustard, Tabasco sauce, and salt.
6. Pour over the vegetables in the cooker.
7. Cover and cook on low for 2 to 2 1/2 hours, until a knife inserted into the center comes out clean.
8. Be careful not to overcook.
9. Allow the pudding to cool for at least 30 minutes before scooping into bowls.
10. Garnish each portion with the chives and cheese and serve at once.

unsalted butter, yellow onion, corn, eggs, lowfat milk, sugar, mustard, tabasco sauce, salt, fresh chives, cheddar

Taken from www.epicurious.com/recipes/food/views/warm-corn-pudding-380272 (may not work)