1 tablespoon butter
1 medium onion, finely chopped
3 cups of fresh sweet corn kernels (7 to 8 plump ears)
2 cups whole milk
6 large eggs, slightly beaten
Optional: 1 teaspoon sugar
Heat oven to 350 degrees. In a small nonstick pan, melt the butter over medium heat. Sauté the onion until it is translucent, about 7 minutes.
In a large bowl add the onion, corn, milk, eggs, nutmeg (and sugar if using) and mix well. Pour the mixture into a 9-inch casserole or small pottery pie dish. Bake for 1 hour, or until lightly browned and a knife inserted halfway into the center comes out clean.
This old-time pudding with sweet corn kernels enveloped in rich custard is as big a treat today as it must have been years ago.
To remove kernels from a cob: Cut a small amount off the cob’s blunt end to make it straight across; place the squared-off blunt end down on a cutting board and then use a sharp knife to cut downward, removing the kernels. Serve as a side dish with red meat or poultry, or as a hearty lunch with a salad.