Savory Hot Cornbread Pudding

Cornbread:
1 cup all-purpose flour
3/4 cup medium-ground yellow cornmeal
1/2 cup grated pepper jack cheese (1 1/2 ounces)
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons honey
1/4 cup (1/2 stick) unsalted butter, melted, plus
    a little more for buttering the pan

Pudding:
1 tablespoon unsalted butter, plus a little more for
    buttering the pan
1 cup thinly sliced onions (about 1/2 large onion)
3/4 cup grated dry Jack cheese
2 teaspoons chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
2 1/4 cups heavy cream
4 large eggs
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

To make the cornbread, preheat the oven to 425 degrees F. 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 wooden pick 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.

To make the pudding, reduce the oven temperature to 350 degrees F. Put the 2 2/3 cups of cornbread cubes in a buttered 8-inch square baking dish. Set aside.

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.

NOTES: You can make the cornbread and store it in the freezer, covered tightly in plastic wrap, for a few weeks until you are ready to make the cornbread pudding. The onions can be caramelized a day ahead and stored, covered, in the refrigerator.

The cornbread pudding can be baked a day in advance and stored in the refrigerator, covered. Before serving, reheat the cornbread pudding, covered with aluminum foil, in a preheated 375 degree F oven until warmed through, 35 to 40 minutes.