This tasty breakfast is absolutely easy to prepare. The combination of ham and kale makes this recipe traditional and simply amazing.
Here is what you need to prepare Cornbread Casserole with Ham & Kale
(This recipe makes 8 servings)
Ingredients:
For the corn:
- 3 unsalted butter
- 1 onion (finely chopped)
- 1 thyme leaves
- Some Kosher salt
- Some freshly ground black pepper
- Two 16-ounce bags frozen corn (thawed)
- 1 1/2 cups heavy cream
- 1/2 pound ham (sliced in thick pieces and diced)
- 5 ounces frozen kale (about 1 3/4 cups)
For the topping:
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 baking powder
- 1 sugar
- Some Kosher salt
- Some freshly ground black pepper
- 1 1/2 sticks (12 ) cold unsalted butter (cut into small pieces)
- 3/4 cup heavy cream
- 1 cup shredded sharp yellow Cheddar
- Hot sauce of your choice
Instructions:
First, preheat the oven to 350 degrees F and butter an oval baking dish.
Making the creamy corn:
Add some butter in a large skillet and melt it over medium heat. Add the onions, thyme, 1/2 teaspoon salt and some pepper. Cook for about 10 minutes and stir frequently. Then, add the corn and cream, and bring to a simmer for 15 minutes and stir occasionally. Add 2 cups of the corn mixture in a food processor, and blend until smooth. Return it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the previously prepared baking dish and set aside.
Making the topping:
Add the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor and blend to combine. Add the butter, the cream and 1/2 cup of the Cheddar, and whisk until the batter just comes together.
Sprinkle the cornmeal batter over the creamed corn. Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake for 35 minutes. Let it cool for 15 minutes. Serve with hot sauce of your choice.