Baked Corn Pudding With Chiles Onions And Cheese Recipe

Ingredients

4 tablespoons butter, divided

2 1-pound bags frozen corn kernels, thawed

1 cup whole milk

2 cups onions, finely chopped

6 green onions, chopped

1 tablespoon (packed) Serrano chiles, chopped

4 eggs

1 tablespoon flour

3/4 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups Parmesan, grated

Preparation

Preheat oven to 350. Butter 11 x 7 x 2 inch glass baking dish. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add corn; sauté 5 minutes. Add milk. Reduce heat to medium, cover, and simmer until corn is tender, about 5 minutes. Transfer to processor; blend to coarse purée.

Melt 2 tablespoons butter in same pan over medium high heat. Add all onions and chiles; sauté until onions are tender, about 4 minutes. Remove from heat. Stir in corn purée; cool 15 minutes.

Beat eggs, flour, salt, and pepper to blend in bowl; mix in 1 cup cheese. Stir egg mixture into corn mixture. Transfer to dish. Sprinkle with 1/2 cup of cheese. Bake until golden brown, about 40 minutes.