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1
Preheat the oven to 350 degrees F. Butter a 2-quart souffle dish with the butter and set aside.
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2
Bring 3 quarts of water and the honey to a boil over high heat in a large pot.
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3
Add the corn, and cook for 3 minutes.
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4
Remove the pot from the heat.
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5
Use tongs to carefully remove the corn from the water and transfer to a medium bowl.
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6
Let rest until cool enough to handle, about 5 minutes.
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7
In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne.
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8
One at a time, hold the corn in 1 hand and stand it on end so that it is perpendicular to the cutting board.
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9
Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob.
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10
Turn the cob with every cut so that you get all of the kernels.
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11
Scrape the corn cobs with the back side of your chef's knife-this will release more of the milk from the cob.
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12
Add any accumulated juices to the cut kernels.
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13
Discard the cobs.
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14
Add the corn kernels and onions to the egg mixture, stirring well to combine.
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15
Pour into the prepared baking dish.
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16
Bake until firm in the center and golden brown on top, about 1 hour and 30 to 1 hour and 40 minutes.
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17
Remove from the oven and let sit for 10 minutes before serving.
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18
Serve hot.
