Lari’s Corn Pudding

by Lari Jansen

Alex licks the dish when I make this recipe. (Actually, the first time I made this for Alex’s brother, he turned to me and sternly said, “Lari, that’s it! You’re not allowed to make dessert for dinner!”)

4 large eggs
2 Tbsp. cornstarch
4 Tbsp. sugar
1⁄2 tsp. salt
3 (8.5 oz.) cans cream corn
1 1⁄2 cups milk
4 Tbsp. butter, melted
2 Tbsp. chopped onion (optional)
1 tsp. nutmeg

Preheat the oven to 300°. Separate eggs. To the yolks, add cornstarch, sugar, and salt; blend. Whisk in the corn, milk and butter. Sauté the onion and stir in. In a separate bowl, beat the whites until stiff. Stir into the yolk mixture.

Pour mixture into a 2 quart buttered casserole dish. Set the casserole dish in a larger dish or pan; add hot water to outside dish to come half way up the sides. Bake one hour uncovered. Sprinkle with nutmeg and cool 20 minutes.