Preheat oven to 325° F. Spray a 1-1/2 or 2-qt. souffle or casserole dish with nonstick cooking spray. Saute onions in 1 teaspoon butter. Near end add one-half the corn kernels. In a food processor combine remaining corn, eggs, salt, pepper and the flour; process until smooth. Pour in a medium sized bowl. Stir onion and corn from saute pan in the bowl. Pour mixture into the prepared dish, cover with foil and bake for 30 minutes. While the pudding is baking, in a small saucepan melt butter over low heat. Cook until the butter is a light, nutty brown, 30 seconds to 1 minute. Add breadcrumbs and cook, stirring frequently, until crumbs darken slightly, about 1 to 1-1/2 minutes. When the pudding has baked for 30 minutes, sprinkle the breadcrumb topping over top and bake for 25 to 35 minutes longer, or until a knife inserted near the center comes out clean. Serve immediately. veg 25