Cheesy Corn Pudding

This takes quite a bit of time to prepare, but is good. Chris is a corn lover and so he really likes this dish. Serves 8-10

3 T unsalted butter, plus more for coating baking dish
2 medium garlic cloves, finely chopped (I used minced from the jar)
1/2 white onion, finely diced
salt and ground back pepper to taste
3 large eggs
1 C half-n-half
1/4 t ground nutmeg
3 C fresh or defrosted frozen corn kernels
1 C shredded Gruyere cheese (I had to use sharp cheddar) about 4 oz
1/4 C all purpose flour

Preheat the oven to 400 and arrange the rack to the bottom position. Coat a 2-quart baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer for a water bath.

Melt 3 T butter in a medium frying pan over medium heat. When it foams, add the onions and garlic. (Mom says to let the onions cook down first before adding the garlic because the garlic can burn easily). Add salt and pepper to taste. Cook until softened, about 5 minutes. Set aside to cool.

Meanwhile, separate egg yolks and whites. In a large bowl, whisk the yolks, half-and-half and nutmeg together. Stir in corn, cheese, and cooled onion mixture. Finally mix in the flour and combine well.

Beat the egg whites until they just hold onto the whist, (soft peaks). Stir in about 1/3 of the whites into the batter then gently fold in the rest of the whites. Turn the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with the simmering water and put it the oven. Bake until the pudding is golden brown and set in the center, about 30-45 minutes. Serve warm.