Breakfast Cornbread Casserole with Ham and Kale Recipe

This Breakfast Cornbread Casserole with Ham and Kale Recipe reinvents the morning meal by burying savory diced ham and greens inside a rich, homemade creamed corn base. Topped with a jagged, golden cheddar-cornmeal crust, it bakes into a bubbling savory cobbler that offers a comforting balance of sweet corn and salty meat in every spoonful.

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Breakfast Cornbread Casserole Ingredients

The Creamed Corn Base:

• Two 16-ounce bags frozen corn: Thawed. Using frozen corn ensures peak sweetness and consistent texture year-round.
• 1 1/2 cups heavy cream: Reduced on the stove, this creates the luxurious sauce without the need for a flour roux.
• 1/2 pound thick-sliced deli ham: Diced. The thickness is important so the ham stands up to the braise without disintegrating.
• 5 ounces frozen kale: Adds earthy nutrition and color; spinach can be used, but kale holds its texture better.
• Aromatics: 1 medium onion (chopped) and 1 teaspoon fresh thyme for herbal warmth.
• 3 tablespoons unsalted butter: For sautéing.

The Cornbread Topping:

• 3/4 cup yellow cornmeal & 3/4 cup all-purpose flour: The classic blend for structure and grit.
• 1 1/2 sticks (12 tablespoons) cold unsalted butter: Cut into pieces. Cold butter creates a biscuit-like flake rather than a cakey crumb.
• 1 cup sharp yellow Cheddar: Shredded; divided for mixing into the dough and melting on top.
• 3/4 cup heavy cream: Binds the dough.
• Leavening: 2 tsp baking powder and 1 tsp sugar to aid browning.

How To Make Breakfast Cornbread Casserole

1. Prep and Sauté: Preheat the oven to 350°F (175°C) and butter a 2-quart oval baking dish. Melt 3 tablespoons of butter in a large skillet over medium heat. Add the chopped onions, thyme, salt, and pepper. Cook for about 10 minutes until the onions are soft, translucent, and fragrant.
2. Simmer the Corn: Add the thawed corn and 1 1/2 cups of heavy cream to the skillet. Bring to a simmer. Cook, stirring occasionally, for about 15 minutes. The mixture should reduce in volume and bubble rapidly, concentrating the corn flavor.
3. The Puree Trick: Transfer 2 cups of the corn mixture to a food processor (or blender). Puree until smooth. Chef’s Tip: Stir this puree back into the skillet. This technique naturally thickens the dish using the corn’s own starch, making it creamy without flour.
4. Finish the Filling: Fold the diced ham and kale into the thickened creamed corn. Transfer the mixture to the prepared baking dish. Clean the food processor bowl.
5. Make the Topping: In the clean processor bowl, pulse the cornmeal, flour, baking powder, sugar, salt, and pepper. Add the cold butter pieces and pulse until the mixture looks like coarse breadcrumbs. Pour in the cream and 1/2 cup of the Cheddar. Pulse just until a shaggy batter comes together.
6. Assemble and Bake: Crumble or spoon the cornmeal batter over the creamed corn base (it doesn’t need to be perfect; it will spread). Sprinkle with the remaining 1/2 cup of Cheddar. Place the dish on a baking sheet to catch drips. Bake for 35 minutes until the filling is bubbling and the crust is puffed and golden brown.
7. Rest and Serve: Let the casserole cool for 15 minutes to set the sauce. Serve warm with hot sauce on the side.

Recipe Tips

• Blending Hot Liquids: When pureeing the hot corn, remove the center cap of the blender lid and cover with a towel to allow steam to escape, preventing an explosion.
• Cold Butter is Key: For the topping, ensure the butter is fridge-cold. This creates steam pockets as it bakes, resulting in a light, biscuit-style topping rather than a dense lid.
• Kale Prep: Frozen kale usually comes chopped, but double-check for any large woody stems before adding it to the mixture.
• Make Ahead: You can make the creamed corn base a day ahead and refrigerate. Reheat it slightly before adding the fresh batter topping and baking.

What To Serve With Breakfast Casserole

• Hot Sauce: Vinegar-based hot sauce (like Tabasco) cuts through the rich cream.
• Fried Eggs: A sunny-side-up egg on top adds a runny yolk sauce that is divine.
• Fruit Salad: Citrus or melon provides a fresh, acidic contrast.
• Coffee: Essential for a hearty brunch.

How To Store Cornbread Casserole

• Refrigerate: Cover leftovers tightly and refrigerate for up to 3 days.
• Reheat: Reheat portions in a 350°F oven for 15 minutes to re-crisp the topping. Microwave reheating works but will soften the cornbread.
• Freeze: Freezing is possible, though the cream sauce may separate slightly. Thaw in the fridge overnight before reheating.

Breakfast Cornbread Casserole Nutrition Facts

• Calories: 650 kcal
• Fat: 45g
• Carbohydrates: 38g
• Protein: 18g
• Calcium: 300mg

Nutrition information is estimated per serving.

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