For the corn bread
1 cup flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons honey
1/2 stick (4 tablespoons) unsalted butter, melted and cooled, plus extra for the pan
For the pudding
1/2 batch corn bread
1 tablespoon unsalted butter, plus extra for the pan
1 cup diced onion
3/4 cup (about 3 ounces) grated Jack cheese, preferably dry Jack (may substitute sharp cheddar)
2 teaspoons finely chopped fresh flat-leaf parsley (optional)
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon finely chopped fresh thyme leaves
2 cups heavy (whipping) cream
3 large eggs
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For the corn bread: Preheat the oven to 425F. Generously butter an 8-inch square baking dish.
In a large bowl, combine the flour, cornmeal, baking powder and salt.
In a medium bowl, whisk together the eggs, milk and honey. Add the wet ingredients to the dry ingredients, stirring just until combined.
Add the melted butter and stir into the mixture. Pour into the prepared pan and bake until a toothpick comes out clean, 15 to 20 minutes. When cool enough to handle, cut half of the corn bread into cubes no smaller than 1 inch; you should have about 4 cups of loosely packed cubes; reserve the remaining corn bread for another use.
For the pudding: Preheat the oven to 350F. Generously butter an 8- or 9-inch baking dish.
Place 3 to 4 cups of corn bread cubes in the baking dish; you should have enough to just barely cover the bottom of the dish in a single layer. Set aside.
In a medium skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, until softened and golden brown, at least 20 minutes. Remove from the heat.
Scatter the onion, cheese, parsley (if using), rosemary and thyme evenly over the corn bread cubes. Using a wooden spoon, carefully turn the cubes to distribute the seasonings.
In a medium bowl, whisk together the cream, eggs, salt and pepper. Pour – RECIPE GOT TRUNCATED… SORRY.
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