Bread pudding with corn

Ingredients:

• Half an onion, finely diced
• 30 g unsalted butter
• 0.5 tsp thyme
• 0.5 tsp rosemary
• 1 can (425 g) creamed corn
• 1 cup heavy cream
• 2 eggs
• 1 teaspoon baking powder
• 0.5 cups yellow corn flour
• 0.5 tbsp. grated parmesan
• 1 teaspoon coarse salt
• Ground black pepper
• 2 cups diced French baguette

Preparation:

1. Preheat oven to 175°C.
2. Saute the onion with the butter and herbs in an oven-safe skillet until the onion is translucent.
3. In a large bowl, combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt and black pepper.
4. Add the cubed bread and stir. Pour the batter into the pan directly on top of the onion mixture. Bake for 50 minutes or until set. Let cool slightly and serve.