Corn Pudding

1/2 cup plus 2 tablespoons butter, divided
1 onion, chopped
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 1/2 cups heavy whipping cream
6 large eggs, lightly beaten
2 cups shredded Cheddar Cheese
2 (1 pound) bags frozen niblet corn, thawed
1 1/2 cups round buttery crackers, crushed

Preheat oven to 350 degrees. Lightly grease a 3 quart baking dish.
In a large skillet, melt 1/2 cup butter over medium heat. Add onion; cook 5 minutes, stirring frequently, or until tender. Stir in flour, salt, and pepper; cook, stirring frequently, 3 minutes.
In a large bowl, whisk together cream chese and eggs. Stir in cheese, corn, and onion mixture.
Spoon into prepared baking dish.
In a small bowl, combine crackers and 2 tablespoons butter; sprinkle evenly over corn mixture. Bake 1 hour and 10 munutes, or until toothpick inserted in center comes out clean.


I love this one. Give it a try.