Pastel De Choclo - Corn Pudding

Ingredients

• 2 medium onions, finely chopped
• 2 ounces butter
• 2 tablespoons flour
• 2 cups milk
• 1 bouillon cube (chicken or veggie)
• 1 (14 3/4 ounce) can creamed corn (personal favorite, Green Giant)
• 4 eggs
• 3 tablespoons parmesan cheese, grated
• 2 tablespoons breadcrumbs
• 1/4 teaspoon pepper (or to taste)
• 1/4 teaspoon nutmeg (or to taste)
• 1 teaspoon sugar

Directions

1. 1

   Preheat oven to 375.

2. 2

   Saute onions in butter over low heat for about 10 minutes or until golden brown.

3. 3

   Meanwhile warm up the milk and dissolve the bouillon cube in it.

4. 4

   Add the flour to the onions and stir for 2-3 minutes.

5. 5

   Pour milk over it and keep stirring until it thickens, about 5 minutes.

6. 6

   Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes.

7. 7

   Add the eggs, one at the time, mixing well.

8. 8

   Season with pepper and nutmeg and pour into a baking dish (9x9).

9. 9

   Bake for 40 minutes or until firm.