Corn Pudding II

Ingredients

• 1/2 cup unsalted butter
• 5 cups fresh yellow corn kernels
• 1 cup diced yellow onion 
• 4 large eggs 
• 1 cup milk 
• 1 cup half-and-half 
• 1 cup softened goat cheese 
• 3 tablespoons chopped fresh basil 
• 1 tablespoon sugar 
• 1 tablespoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup (4 oz.) shredded extra-sharp Cheddar cheese 
• 
  
•  PREPARATION:
• 1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat; add corn and onion, and sauté 4 minutes. Remove from heat, and cool 10 minutes.
• 2. Meanwhile, whisk together eggs and next 2 ingredients in a large bowl; gradually whisk in goat cheese until blended. Whisk in basil and next 3 ingredients; stir in corn mixture and 3/4 cup Cheddar cheese until blended. Spoon mixture into a lightly greased 2-qt. baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.

1. 3. Bake at 350° for 40 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Remove from oven to a wire rack, and cool 15 minutes.

from Southern Living Nov. 2013