Breakfast Cornbread Casserole with Ham and Kale

Name: Breakfast Cornbread Casserole with Ham and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Two 16-ounce bags frozen corn, thawed; 1 1/2 cups 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 sticks (½ tablespoons) cold unsalted butter, cut into small pieces; 3/4 cup heavy cream; 1 cup shredded sharp yellow Cheddar; Hot sauce, for serving

Servings: persons

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
Two 16-ounce bags frozen corn, thawed
1 1/2 cups 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 sticks (½ tablespoons) cold unsalted butter, cut into small pieces
3/4 cup heavy cream
1 cup shredded sharp yellow Cheddar
Hot sauce, for serving

1
Special equipment: a 2-quart oval baking dish
2
Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
3
For the creamed corn: Melt the butter in a large skillet over medium heat.
4
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.
5
Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes.
6
Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet.
7
Fold in the ham and kale.
8
Transfer the creamed corn to the prepared baking dish; set aside.
9
Clean the food processor bowl.
10
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.
11
Add the butter, and pulse until the mixture resembles coarse breadcrumbs.
12
Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
13
To assemble: Sprinkle the cornmeal batter over the creamed corn.
14
(Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.)
15
Sprinkle with the remaining 1/2 cup Cheddar.
16
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.
17
Let cool for 15 minutes.
18
Serve with hot sauce.

1201

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Breakfast Cornbread Casserole with Ham and Kale falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!