Make This!

Believe it or not...but this is my 1000th post. Sarah B. - thank you for getting me started on this whole blogging bandwagon. I dedicate this post to you!

This is my sister Brenda's recipe. I wish I had submitted this recipe to Koin Studio 6 instead of my broccoli-corn crunch. This recipe is 100 times more delicious!

Sweet Cornbread Pudding

1/2 onion, finely diced
1/2 tsp fresh thyme
1/2 tsp fresh rosemary
1 15 oz can cream style corn
1 cup heavy cream
2 eggs
1 t sp baking powder
1/2 c cornmeal
1/2 c parmesan - shredded
1 tsp salt
pepper to taste
2 cups French bread - cubed

Preheat oven to 350*. Combine onions, thyme & rosemary and sweat over medium-low heat until onions are translucent. Set aside. Combine corn, cream, eggs, baking powder, cornmeal, parmesan & salt/pepper. Add onion mixture. Add cubed French bread. Add ingredients to a well-greased 9x13 pan. Bake for 50 minutes or until set.