Step 1

Heat the oven to 350 F.

Step 2

Put 1 1/2 cups of the corn in a food processor and process until corn is somewhat smooth, about 45 seconds. Transfer to a large bowl along with the remaining 1/2 cup of corn, the cream, cornmeal, cheese, eggs, molasses, baking powder, baking soda, salt, and pepper. Stir to thoroughly combine, then stir in the bread until evenly coated with the batter. Set aside for 10 minutes.

Step 3

Meanwhile, melt the butter in the skillet over medium-low heat. Add the onion and rosemary and cook, stirring occasionally, until softened but not browned, 5-7 minutes. Dump the onion mixture into the batter and stir evenly to combine.

Step 4

Pour the batter into the skillet and smooth the top, then transfer to the oven. Bake until brown and set, about 40 minutes. Cool for 10 minutes before serving.