6 T unsalted butter, plus more for the baking dish
1 medium onion, chopped
Salt and black pepper
2 c heavy cream
5 large eggs
1/4 c GF all-purpose flour
2 T sugar
16 ozs frozen corn, thawed (about 3 cups)
2 T chopped fresh chives
Preheat oven to 350° F. Butter an 8” square or 2-quart baking dish.
Heat 3 T 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, about 8 to 10 minutes.
Combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 T of butter, 1 t salt and ¹/₄ teaspoon pepper. Mix until smooth. Add the onion and the remaining cup of corn.
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.
Time: 75 minutes