3 tablespoons unsalted butter, plus more for coating
2 medium garlic cloves, finely chopped
1/2 white onion, finely diced
Salt and freshly ground black pepper
3 large eggs
1 cup half-and-half
1/4 teaspoon ground nutmeg
3 cups fresh or defrosted frozen corn kernels
1 cup shredded Gruyere (about 4 ounces)
1/4 cup all-purpose flour
BACK STORY: This is my take on my stepaunt's corn pudding. I added in Gruyere for nuttiness and onions for sweetness. The whole thing is lightened up by separating the eggs and folding in beaten egg whites.
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