- 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus additional for dish
- 1 cup chopped red onion
- 1 1/2 cups whole milk
- 4 large eggs
- 3 tablespoons all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 15- to 16-ounce cans corn kernels, drained, divided
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
- Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.
- Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.