Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus more for the baking dish
1 medium onion, chopped
kosher salt and black pepper
2 cups heavy cream
5 large eggs
1/4 cup all-purpose flour
2 tablespoons sugar
16 ounces frozen corn, thawed (about 3 cups)
2 tablespoons chopped fresh chives
Steps
- Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.
- Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and ¹/4 teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.
- In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and ¹/4 teaspoon pepper; blend until smooth. Add the onion and the remaining cup of corn and pulse once, just to combine.
- Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes. Sprinkle with the chives.