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BACK STORY: This is my take on my stepaunt's corn pudding.
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I added in Gruyere for nuttiness and onions for sweetness.
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The whole thing is lightened up by separating the eggs and folding in beaten egg whites.
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Preheat the oven to 400 degrees F and arrange a rack on the bottom rim.
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Coat a 2-quart baking dish with butter and set aside.
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Bring a large pot of water, over low heat, to a simmer.
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Melt 3 tablespoons butter in a medium frying pan over medium heat.
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When it foams, add the garlic, onions, salt, and black pepper.
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Cook until softened, about 5 minutes.
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Set aside to cool slightly.
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Meanwhile, separate egg yolks and whites.
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In a large bowl, whisk the egg yolks, half-and-half and nutmeg together.
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Stir in the corn, cheese, and cooled onion mixture.
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Finally mix in the flour and combine well.
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Beat the egg whites until they just hold onto the whisk, (soft peaks).
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Stir in about 1/3 of the whites into the batter, then gently fold in the rest of the whites.
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Turn the batter into the prepared dish and set inside a roasting pan or baking dish.
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Fill the pan halfway with simmering water and put in the oven.
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Bake until the pudding is golden brown and set in center, about 30 to 45 minutes.
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Serve warm.
