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
- Preheat the oven to 350°F. Grease a 9×13 pyrex glass baking dish.
- Melt butter in a large pot over medium heat.
- Add onions, kale, thyme, salt and pepper, and cook, stirring frequently, until kale is soft and onions are translucent.
- Add corn, ham, and sour cream, and cook until hot and bubbly.
- Pour corn mixture into prepared baking dish; set aside. If making ahead, cover and refrigerate overnight at this point.
- Next day, remove casserole from refrigerator at least half an hour before baking.
- Prepare the cornbread batter according to directions on the back of the package.
- Stir 1 cup cheese into cornbread batter.
- Pour cornbread batter over corn mixture in baking dish.
- Top with remaining 1 cup cheese.
- Bake for 35 minutes or until corn is bubbling and corn bread topping is done.
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