Preheat oven to 350 degrees F. In a large pot, melt butter and sauté onions until soft. Add the flour and cook for approx. 1 – 2 minutes.

Add the milk and the cream, in ½ cup increments, whisking constantly. The sauce will thicken.

In a bowl with the whisked eggs, add the salt and pepper. Take approximately ½ cup of the milk liquid and add it to the eggs, blending it completely, to temper the eggs.

Add the eggs to the back to the milk mixture in the pot, stirring constantly until it thickens.

Add the corn, thyme, and the cheese and combine well. Pour the contents into a 2 quart greased baking dish.

In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the top of the pudding. Bake for approximately 50 - 55 minutes. Remove from oven and let sit for 5 – 10 minutes before serving.