Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10.
Melt the butter in a very large sauté pan and saute the corn and onion over medium-high heat for 4
minutes. Cool slightly.
Whisk together the eggs, buttermilk, sour cream and half-and-half in a large bowl. Slowly whisk in the
cornmeal, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour
the baking dish.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake
the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes
out clean. Serve warm.