Cornbread Pudding

1 cup milk
1 cup half and half or heavy cream
4 eggs, beaten
½ teaspoon salt
Fresh ground pepper to taste
1 cup corn kernels (fresh, thawed frozen, or canned)
3½ cups leftover cornbread (about 10 ounces),
   broken into pieces (about 1-inch)
2 scallions, chopped
1 tablespoon chopped parsley
½ teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 ounces grated cheddar cheese

1. Butter a 9 x 13-inch baking dish.
2. Whisk together milk, cream, eggs, and salt and pepper. Mix in corn.
3. Arrange cornbread pieces in the bottom of the baking dish. Sprinkle with scallions, herbs, and cheese. Pour egg mixture over top. Let stand for 10 minutes. Press down a bit with the back of a spoon.
4. Preheat oven to 425°F. Bake 40 minutes, or until browned on top and set in the middle.
5. Set warm.