Sweet Corn Bread Pudding

1/2 onion, diced fine
2 Tbsp. (1 oz.) unsalted butter
1/2 tsp. thyme
1/2 tsp. rosemary
1 (15 oz.) can cream style corn
1 cup heavy cream (or half-and-half, fat free or regular)
2 eggs
1 tsp. baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 tsp. kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, corn meal, Parmesan cheese, 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 50 minutes at 350 degrees about 50 minutes until set. Cool slightly before serving.