Cornbread Pudding

 Cornbread Pudding
½ onion diced
2 tbsp butter
Seasonings: kosher salt, ground black pepper, dried thyme and rosemary
1 15oz can creamed sweet corn
½ cup frozen corn
1 cup heavy cream
2 eggs
½ cup yellow cornmeal
½ cup shredded parmesan
  1. 2 cups cubed French or Italian bread
  2. Set oven to 350*
  3. Sweat the onions with the butter and seasonings in an oven-safe skillet until soft
  4. Combine all the other ingredients in a mixing bowl except the bread and stir until a well integrated batter forms
  5. Fold the bread into the batter until covered, then pour straight on top of the onions in the skillet
  6. Put the skillet in the oven for 40-50 minutes.  Cool for 5-10 minutes before serving

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