Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Breakfast Cornbread Casserole with Ham and Kale
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 597
- Total Fat
- 45 g
- Saturated Fat
- 27 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 146 mg
- Sodium
- 558 mg
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.
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 597
- Total Fat
- 45 g
- Saturated Fat
- 27 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 146 mg
- Sodium
- 558 mg
Ingredients
Creamed corn:
Cornbread topping:
Directions
Special equipment:
a 2-quart oval baking dish- 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.
