Thank You: TY for Sweet Corn Pudding

Thank you, Ellen! Since I first posted this message, I have found a similar recipe in an old cookbook and am experimenting with that (now that corn is so inexpensive) to get the flavor/texture I want. The one I remember was more pudding-y than corny, very tender and sweet and buttery. I've doubled the eggs and milk and added a bit of vanilla to my recipe (similar to a halved version of yours but without flour and with onions), but haven't tried yours yet. Does the wheat make it drier? Thick? Or does it just bind it better? And the big question is: How do you keep the fresh corn taste and the slight crunchiness, but have the kernels be tender, too? I appreciate your reply. If anyone else has something like this, I'd love to hear.