Goat Cheese-Chive Corn Pudding
Yield: 8 to 10 servings

¼ cup unsalted butter
1 cup onion chopped
1 pound frozen or fresh corn
½ cup half and half
1 tablespoon cornstarch
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
8 ounces plain goat cheese
2 tablespoons fresh chives, chopped
3 large eggs
¼ cup shredded Parmesan cheese
1 quart casserole dish

1. Preheat oven to 350 degrees F
2. Over medium heat, melt butter in a large, high-sided skillet.
3. Add onion; cook 3 minutes.
4. Add corn and cook additional 5 to 7 minutes, or until vegetables soften.
5. Add half and half, scraping bottom of pan with wooden spoon.
6. Turn off heat; stir in ingredients from cornstarch through goat cheese until smooth. Let cool 5 minutes.
7. Lightly beat eggs and stir into corn mixture.
8. Pour into a greased, one-quart casserole dish.
9. Sprinkle top with Parmesan cheese.
10. Place in oven and bake 45 to 55 minutes, until firm and browned on top. Remove from oven and serve warm.