Corn Pudding

1/2 stick butter
2-1/2 c fresh yellow corn kernels, cut from the cob (3-4 ears)
1/2 cup chopped onion
3 large eggs
1/2 c milk
1/2 c half-and-half
1/2 T sugar
1 tsp salt
freshly ground black pepper
dried parsley

Preheat oven the 375. Spray a baking dish (8-10 cup capacity) with cooking spray.

Melt butter and saute corn and onion for about 5 minutes. Remove from heat and cool slightly.

Whisk together eggs, milk, and half-and-half. Add sugar, salt, pepper, and parsley. Add the corn mixture and pour into the prepared baking dish.

Place the dish in a larger pan and fill the pan halfway up the sides of the dish with hot water. Bake for 40-45 minutes until the top is brown and a knife inserted in the center comes out clean. Makes 4 servings, but can easily be doubled.