Breakfast Cornbread Casserole with Ham and Kale Recipe

This Breakfast Cornbread Casserole with Ham and Kale Recipe is a creamy and savory recipe, which features smoky deli ham and sharp yellow Cheddar. It’s the perfect comforting brunch, ready in about 1 hour and 15 minutes.

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Breakfast Cornbread Casserole with Ham and Kale Ingredients

Creamed Corn Base:

• 3 tablespoons unsalted butter, plus more for greasing
• 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)

Cornbread Topping:

• 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 (divided: 1/2 cup for batter, 1/2 cup for topping)
• Hot sauce, for serving

How To Make Breakfast Cornbread Casserole with Ham and Kale

1. Prep the oven and aromatics: Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish. Melt 3 tablespoons of butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring frequently, until the onions are soft and translucent, about 10 minutes.
2. Simmer the corn: Add the thawed corn and 1 1/2 cups of heavy cream to the skillet. Bring to a simmer and cook, stirring occasionally, until the mixture reduces in volume and bubbles rapidly. This takes about 15 minutes.
3. Blend for creaminess: Transfer 2 cups of the corn mixture to a food processor. Safety Tip: When blending hot liquids, remove the center cap of the lid and cover the opening with a kitchen towel to catch splatters. Pulse until smooth. Stir this puree back into the skillet.
4. Fold and transfer: Fold the diced ham and frozen kale into the creamy corn mixture. Pour the entire mixture into the prepared baking dish and set aside. Wipe out the food processor bowl.
5. Make the topping: In the food processor, pulse the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper to combine. Add the cold butter pieces and pulse until the mixture resembles coarse breadcrumbs. Add 3/4 cup heavy cream and 1/2 cup of the Cheddar cheese. Pulse just until the batter comes together.
6. Assemble and bake: Sprinkle the cornmeal batter over the creamed corn base. It is okay if the corn isn’t completely covered; the batter will spread as it puffs. Sprinkle the remaining 1/2 cup of Cheddar over the top. Place the dish on a baking sheet to catch drips. Bake for about 35 minutes until the corn is bubbling and the crust is puffed and golden brown. Let cool for 15 minutes before serving with hot sauce.

Recipe Tips

• Thick Ham: Ask the deli counter for a single “dinner slice” or “steak cut” slice of ham about 1/2 inch thick. This allows you to cube it rather than having thin shavings that get lost in the casserole.
• Kale Prep: While the recipe uses frozen kale, ensure any large stems are removed. You do not need to thaw it fully before adding it to the hot corn mixture, as the heat will defrost it quickly.
• Cold Butter: For the biscuit/cornbread topping, it is crucial that the butter is cold. This creates flaky pockets in the crust rather than a dense cake.
• Blending Safety: Blending hot liquids creates pressure. Always leave a vent open in the lid (covered with a towel) to prevent the lid from blowing off and causing burns.

What To Serve With Breakfast Cornbread Casserole

This is a rich, all-in-one meal, but acidic or fresh sides help balance the heavy cream.

• Hot Sauce: A vinegar-based hot sauce (like Tabasco or Crystal) is essential to cut the richness.
• Fruit Salad: Citrus or melon salad.
• Poached Eggs: Serve a soft egg on top for extra breakfast appeal.
• Coffee: Black coffee contrasts well with the creamy corn.

How To Store Breakfast Cornbread Casserole Recipe

• Refrigerate: Allow the casserole to cool completely. Cover tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days.
• Reheat: To keep the cornbread topping crisp, reheat in a 350°F oven for 15-20 minutes. Microwaving works but will make the topping soft.
• Freeze: You can freeze this casserole. Wrap well in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Breakfast Cornbread Casserole with Ham and Kale Nutrition Facts

• Calories: 680
• Total Fat: 50g
• Saturated Fat: 30g
• Cholesterol: 160mg
• Sodium: 850mg
• Total Carbohydrates: 45g
• Dietary Fiber: 4g
• Sugar: 6g
• Protein: 18g

Nutrition information is estimated per serving based on 6 servings.

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