Breakfast Cornbread Casserole with Ham, Kale and Cheese
This casserole layers garlicky sauteed kale and ham under a soft cornbread batter, then finishes it with a golden cheese crust. It is a hearty, savory way to feed a crowd at brunch and reheats well for weekday breakfasts.
Preparation Steps
Heat the oven to 375°F (190°C) and grease a 9 x 9 inch (23 x 23 cm) baking dish.
Stir the cornbread mix, milk and eggs together in a bowl until just combined. A few lumps are fine.
Heat the olive oil in a large skillet over medium heat. Add the kale and cook for 3 to 4 minutes, stirring, until wilted. Season with garlic powder, onion powder, salt and pepper.
Add the ham and cook for 2 to 3 minutes more, until warmed through.
Spread the ham and kale evenly in the baking dish and pour the cornbread batter over the top, smoothing it to the edges.
Scatter the cheddar and Parmesan over the batter.
Bake for 25 to 30 minutes, until golden brown and a toothpick in the center comes out clean. Rest for 5 minutes, then cut into squares.
Tips & Variations
- Squeeze any excess moisture from the cooked kale so the cornbread doesn't turn soggy on the bottom.
- Spinach or Swiss chard can replace the kale, and cooked sausage or bacon can replace the ham.
- Cover and refrigerate leftovers for up to 3 days. Reheat individual squares until steaming hot.
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