Breakfast Cornbread Casserole with Ham and Kale
The combination of ham and kale is traditional for a reason: it's so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.
Dovetailing Tip: Use the leftover ham from day to make this breakfast casserole.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | unsalted butter, plus more for greasing the baking dish |
| 1 | medium onion, finely chopped |
| 1 teaspoon | fresh thyme leaves |
| kosher salt and freshly ground black pepper | |
| 2-16 ounces | bags frozen corn, thawed |
| 1 1/2 cup | heavy cream |
| 1/2 pound | thick-sliced deli ham, diced |
| 5 ounces | frozen kale (about 1 3/4 cups) |
| 3/4 cup | yellow cornmeal |
| 3/4 cup | all-purpose flour |
| 2 teaspoons | baking powder |
| 1 teaspoon | sugar |
| kosher salt and freshly ground black pepper | |
| 1 1/2 stick | (12 tablespoons) cold unsalted butter, cut into small pieces |
| 3/4 cup | heavy cream |
| 1 cup | shredded sharp yellow cheddar |
| hot sauce, for serving |
Directions:
Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.
Source: foodnetwork.com
