Corn Pudding

1 tablespoon of butter or vegetable oil
1 cup of chopped onions
3 eggs
1 1/2 cups of milk
1/2 teaspoon of salt, to taste
1/4 teaspoon of ground nutmeg
2 cups of corn kernels, fresh, cooked, canned, drained or frozen
1 1/2 cups of fresh whole wheat bread crumbs  

Preheat oven to 350ºF. Grease a 2 quart casserole. In a medium skillet, melt the butter over medium high heat. Add the onions, cook, stirring, until softened, about 2 minutes, set aside. In a large bowl, beat the eggs. Beat in the milk, salt, and nutmeg. Stir in the corn, bread crumbs and sautéed onions. Pour into prepared casserole. Bake for 50 minutes to 1 hour or until a knife inserted in the center comes out clean. Optional: Add 1/2 cup of chopped red bell peppers when you sauté the onions.  Makes 4 1/2 cups

Corn Pudding 2

6 tablespoons of butter
2 tablespoons of sugar
2 tablespoons of flour
Two 12 ounce cans of creamed corn or white corn
1/2 cup of half and half
4 eggs
1 1/2 teaspoon of baking powder

Heat butter with sugar until melted. Stir in flour until blended. Remove from heat. Gradually add half and half and baking powder; then eggs. Blend well. Add corn and mix well. Pour into buttered 1 1/2 quart casserole. Bake uncovered at 350ºF. approximately one hour to an hour and fifteen minutes. The pudding will be set and golden brown on top.