Summer Cornbread Pudding (cornbread + bread pudding + sweet summer corn!)
Toast stale and cubed cornbread in the oven. Sauté chopped onion with lots of chopped herbs, add corn kernels (maybe a jalapeño too!) and sauté until tender. Whisk together many eggs with lots of heavy cream (I did 10 eggs & 4 cups). Add some chives or green onions to the cream mixture. Put cornbread cubes and sautéed mixture in a casserole dish. Pour custard on top. Sprinkle (generously!) with cheddar and Parmesan cheese. Bake at 375 for about 40 min. Enjoy for brunch or dinner! Can be made a day ahead. Inspired by Huckleberry.