Breakfast Corn Casserole

Breakfast Corn Casserole | Pinky's Pantry
This is a great casserole to serve for breakfast on a weekend morning. I’m making it for Christmas breakfast this year actually. It’s easy to do and better still, you can make it a day in advance. I like to serve this casserole with a bowl of salsa on the side. Yum!

BREAKFAST CORN CASSEROLE

  • 3 Tbsp. butter
  • 1 small onion, chopped
  • 4 ozs. chopped fresh kale
  • 1 tsp. fresh thyme leaves (can substitute dried)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 cans whole kernel corn, drained
  • 2 cans cream-style corn
  • 1 lb. ham, diced
  • ½ cup sour cream
  • 1 box cornbread mix (like Krusteaz or Marie Callenders)
  • 2 cups shredded sharp cheddar cheese
  1. Preheat the oven to 350°F. Grease a 9×13 pyrex glass baking dish.
  2. Melt butter in a large pot over medium heat.
  3. Add onions, kale, thyme, salt and pepper, and cook, stirring frequently, until kale is soft and onions are translucent.
  4. Add corn, ham, and sour cream, and cook until hot and bubbly.
  5. Pour corn mixture into prepared baking dish; set aside. If making ahead, cover and refrigerate overnight at this point.
  6. Next day, remove casserole from refrigerator at least half an hour before baking.
  7. Prepare the cornbread batter according to directions on the back of the package.
  8. Stir 1 cup cheese into cornbread batter.
  9. Pour cornbread batter over corn mixture in baking dish.
  10. Top with remaining 1 cup cheese.
  11. Bake for 35 minutes or until corn is bubbling and corn bread topping is done.
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