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.
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 (12 tablespoons) cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 cup shredded sharp yellow cheddar
- hot sauce, for serving