Corn Pudding

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2 cups milk

1/2 cup heavy cream

4 medium ears of corn, shucked

1 tablespoon extra-virgin olive oil

1 medium sweet onion, finely chopped

1 stick unsalted butter

1/2 cup cornmeal

6 large eggs, separated

3 ounces sharp cheddar cheese, shredded (about 1 cup)

1 teaspoon plus a pinch of salt

1/2 teaspoon freshly ground black pepper

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