Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 2 medium onions, chopped
- 1/4 cup plus 2 tablespoons flour
- 4 eggs
- 6 cups frozen corn kernels (about 28 ounces), thawed
- 2 cups milk
- 1 1/2 teaspoons salt
Directions
- Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.
- Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.
- Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.
