Cheesy Corn Souffle

From Foodnetwork.com

3T 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 t ground nutmeg
3 cups frozen or fresh sweet corn kernels
3 cups shredded Gruyere (about 4 ounces)
1/4 cup all purpose flour

1. Preheat oven to 400 degrees and arrange rack on bottom rim. Coat a 2 qt baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer.

2. Melt 3T butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly.

3. Separate egg yolks and whites. In a large bowl, whisk the egg yolks, half and half and nutmeg. Stir in the corn, cheese and cooled onion mixture. Finally mix in the flour and combine well.

4. Beat the egg whites until they just hold onto the whisk. Stir in about 1/3 of whites into the batter, then gently fold in the rest of the whites. Transfer the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with simmering water and put in the oven. Bake until the pudding is golden brown and set in center, about 30-45 minutes.