Creamy Corn Pudding

This savory pudding goes exceptionally well with baked ham. Perfect for a late summer feast.

2 tablespoons butter or margarine

1 small onion, chopped

1⁄4 cup all-purpose flour

2 cups half-and-half or light cream, warmed

1 cup milk, warmed

2 cups corn kernels cut from cobs (4 ears)

1 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper

4 large eggs

• Preheat oven to 325°F. In 2-quart saucepan, melt butter over medium heat. Add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Add flour and cook, stirring, 1 minute. With wire whisk, gradually whisk in warm half-and-half and warm milk; heat to boiling, whisking constantly. Reduce heat and simmer, stirring occasionally, until sauce has thickened and boils, about 5 minutes. Remove from heat; stir in corn, salt, and pepper.
• In 2-quart casserole, with wire whisk, beat eggs lightly. Slowly add corn mixture, beating constantly.
• Set casserole in 13" by 9" baking pan; place pan on oven rack. Pour enough boiling water into pan to come halfway up sides of casserole. Bake until knife inserted in center comes out clean, about 1 hour 15 minutes.

Makes 10 accompaniment servings.

Prep: 30 minutes

Bake: 1 hour 15 minutes