Corn Pudding

Position rack in center of oven and preheat to 350°F. Butter two 6-cup baking dishes. Set aside.

Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.

The original recipe didn't call for using an immersion blender, but I like to partially break up the corn kernels. I estimate that I pulse the immersion blender in all ingredients for about 30 -45 seconds just before it goes into the baking dishes.

Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.