This side dish is a little more calorie-dense than other cornbreads, but a little goes a long way! You only really need a spoonful or two to be satisfied. It's very rich. Especially if eaten alongside another calorie dense food, such as chili. All in all, it's perfect comfort food for fall!

The recipe also calls for thyme and rosemary. If you're anything like me, who hates rosemary, you can definitely omit it. You can omit the thyme as well, if those herbs aren't your thing, and replace them with whatever you like. I think the herbs add a bit more flavor though that really compliments the flavors of the corn.

• ½ onion, diced finely
• 2 Tablespoons unsalted butter
• ½ teaspoon dried thyme (or 1 teaspoon fresh), or more to taste
• ½ teaspoon dried rosemary (or 1 teaspoon fresh), or more to taste
• One 15-ounce can cream style sweet corn
• 1 cup heavy whipping cream
• 2 eggs
• 1 teaspoon baking powder
• ½ cup yellow whole grain cornmeal, stone ground
• ½ cup shredded Parmesan cheese
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 2 packed cups of cubed French bread

• Sweat the diced onion with the butter and herbs at a very low heat in a 12-inch oven-safe cast-iron skillet (or pan) until translucent.
• Preheat oven to 350^o F.
• Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine.
• Pour batter into skillet, right on top of the onion mixture.
• Bake 45-50 minutes, or until set. Cool slightly before serving.