Corn Pudding Recipe

Corn Pudding  

6 tablespoons butter
1 medium onion, minced
1 to 2 jalapeños, seeded and minced, to taste
3 eggs
3 tablespoons all-purpose flour
1?2 cup honey
2 cups whole milk
1?4 cup chopped fresh cilantro
1?2 teaspoon salt
Dash of freshly grated nutmeg
3 cups fresh sweet corn kernels (about 7 to 8 large ears)

Heat oven to 350°F.

In skillet over medium heat, melt butter and sauté onion and jalapeños for 5 minutes. Remove from heat.

In large bowl, mix together eggs, flour, honey, milk, cilantro, salt and nutmeg. Blend in corn and onion/jalapeño mixture.

Pour into 9-inch casserole dish and bake for 1 hour, or until lightly browned. Yields 6 to 8 servings.