Instructions: 1. To make the cornbread, preheat the oven to 425F. Butter an 8-inch square baking dish. Combine the flour, cornmeal, cheese, baking powder, and salt in a large bowl. In a mixing bowl, whisk together the eggs, milk, and honey. Add the wet ingredients to the dry ingredients, stirring until just 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 into 1-inch cubes. You should have about 8 cups cornbread cubes, but you only need one third of the cornbread cubes (or 2 2/3 cups) for this recipe.

2. To make the pudding, reduce the oven temperature to 350F. Put the 2 2/3 cups of cornbread cubes in a buttered 8-inch square baking dish. Heat the 1 tablespoon butter in a saute pan over low heat and cook the onions very slowly until soft and golden brown, at least 20 minutes, stirring occasionally. Remove from the heat. Scatter the onions, cheese, and herbs over the cornbread cubes. Whisk together the heavy cream and eggs with salt and pepper in a mixing bowl and pour over the cornbread cubes. Let sit for 10 minutes so the cornbread absorbs some of the custard. Bake until set and golden, about 40 minutes. Serve hot.

This recipe makes more cornbread than you need to make the pudding. You can freeze the extra cornbread for future batches or, if youre like us, you can snack on it while its warm, spread with butter and honey. If youre pressed for time (or just dont feel like baking cornbread from scratch) you may use the equivalent in quick-fix (Jiffy, Martha White, etc) cornbread (2 2/3 cups).

You should add the honey, an extra 2 tablespoons flour, 1 tablespoon milk and 1 tablespoon butter to any quick-fix batter.

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