Cheddar Corn Pudding

Ingredients:

• 1/2 cup unsalted butter

• 5 cups fresh yellow corn kernels, cut from cob (6 to 8 ears)

• 1 onion, chopped

• 4 extra large eggs

• 1 cup buttermilk

• 1 cup half and half

• 1/2 cup sour cream

• 1/2 cup yellow cornmeal

• 1 tablespoon sugar

• 1 tablespoon kosher salt

• 3/4 teaspoon freshly ground black pepper

• 1 1/2 cups aged cheddar cheese, shredded

Directions:

1. Heat oven to 375°F.
2. Butter sides and bottom of 2 1/2-quart (9 x 13 inch) baking dish.
3. Melt butter in very large sauté pan.
4. Sauté corn and onion over medium high heat 4 minutes.
5. Cool slightly.
6. Whisk together the eggs, buttermilk, half and half and sour cream in large bowl.
7. Slowly whisk in cornmeal, sugar, salt and pepper.
8. Add cooked corn mixture and cheese.
9. Pour into baking dish.
10. Place baking dish in larger pan; fill larger pan with hot water 1/2 way up sides of baking dish.
11. Bake 40 to 45 minutes or until top begins to brown and knife inserted in center comes out clean.
12. Serve warm.