Ingredients:

  • 4 Tbsp unsalted butter, melted, plus extra for greasing
  • 1/2 cup finely minced yellow onion
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp Cheddar cheese, divided
  • 10 oz thawed frozen sweet corn kernels
  • 1 (15 oz) can whole kernel corn, drained well

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch casserole dish generously with butter.
  2. Melt 2 Tbsp of the butter in a small skillet over medium heat. Sauté the minced onion until soft and translucent (about 5 minutes). Set aside to cool slightly.
  3. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper.
  4. In a second bowl, whisk together the lightly beaten eggs, milk, and heavy cream until just combined.
  5. Add the remaining 2 Tbsp of melted butter and the sautéed onions to the wet mixture. Whisk gently.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together until just combined. Do not overmix; a few lumps are acceptable.
  7. Gently fold in the thawed corn, drained canned corn, and half (1/2 cup) of the shredded cheese.
  8. Pour the batter into the prepared casserole dish. Sprinkle the remaining 1/2 cup of cheese evenly over the top.
  9. Bake for 50–60 minutes, or until the pudding is puffed, golden brown on top, and a knife inserted near the centre comes out mostly clean.
  10. Let the casserole rest on a wire rack for at least 10 minutes before slicing and serving.