Corn and Wild Rice Casserole

Corn and Wild Rice Casserole
½ cup wild rice
Dash of salt
3 ears of corn, shucked, or 1 box of frozen corn, defrosted
½ large onion, diced
3 eggs, beaten
¼ cup flour
1½ teaspoon salt
¼ teaspoon pepper
1 tablespoon sugar
Dash nutmeg
2 tablespoons butter, melted
2 cups cream
1 jar chopped pimentos and/or 1 cup mushrooms, diced
Cook wild rice in 2 cups water and a dash of salt until al dente. At Durango altitudes, this will easily take at least 1 hour. Keep the pan covered, but check occasionally to make sure there is still liquid.
Put shucked corn in a hot oven and roast until done and there is some browning of the corn. This will provide a very tasty, sweet corn.
In a large bowl, combine onion, eggs, flour, salt, pepper, sugar, nutmeg, melted butter, cream and pimentos or mushrooms. Stir, then add rice and corn. Thoroughly combine. Pour into buttered 2-quart, shallow baking dish. Set dish in a larger pan and pour hot water into the larger pan to a depth of 1 inch. Bake at 325 F for 1 hour, uncovered, until pudding is firm and a knife inserted in center comes out clean. Cut into squares and serve hot. Makes 8 servings