2 Medium ears corn, husks and silk removed or 1 package frozen whole-kernel corn, thawed
2 Tbsp margarine or butter
1 Small onion, minced
¼ Cup all-purpose flour
1 Tsp salt
¼ Tsp coarsely ground black pepper
2 Cups half-and-half or light cream
1 Cup milk
4 Large eggs
About 200-220 Calories.
Preheat oven to 325 oF. Cut corn kernels from cobs. In 2 quart saucepan, melt margarine over medium heat. Add onion and cook, stirring occasionally, about 10 min, until tender and golden brown.
Stir in flour, salt, and pepper until blended. Gradually stir in half/and/half and milk and cook, stirring constantly until mixture thickens slightly and boils. Remove saucepan from heat; stir in corn.
In deep 2-quarter casserole or souffle dish, beat eggs slightly, Gradually beat in corn mixture. Set casserole in larger baking pan; place pan on oven rack. Pour boiling water into pan to come halfway up side of casserole. Bake pudding 1¼ hours, or until knife inserted in center comes out clean.