Presented by: Sandy Olson, Richland

Cook's Note: The savory sweetness of this side dish is delicious with BBQ salmon!

serves 6-8

Ingredients

• 1 package your favorite honey cornbread mix
• 3/4 cup grated pepper jack or sharp cheddar cheese
• 1 tablespoon unsalted butter
• 1/2 large onion, thinly sliced (1 cup)
• 2 teaspoons chopped fresh flat-leaf parsley
• 1/2 teaspoon finely chopped fresh rosemary needles
• 1/2 teaspoon chopped fresh thyme leaves
• 2 1/4 cups heavy cream
• 4 large eggs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation

A day ahead, prepare cornbread in an 8-inch square pan according to package directions. Add 1/2 cup grated cheese in just before wet ingredients are added to the dry ingredients. Cool and cut enough of the cornbread into 1-inch cubes to total 2 2/3 cups. You will have extra cornbread.

Heat oven to 350 degrees. Butter an 8-inch square pan. Place cornbread cubes over the bottom and set aside.

Heat butter in a sauté pan over low heat and gently cook the onions until soft and caramelized to a golden brown, about 20 minutes. Stir occasionally. Remove from heat and sprinkle onions, cheese, and herbs over the bread cubes.

Whisk together the cream, eggs, salt, and pepper in a bowl and pour over the cornbread cubes. Let sit for 10 minutes, then bake 40 minutes, until golden and set. Serve hot. This dish may be made a day ahead and reheated, covered, until warmed through.