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.

Bacon Cheddar Cornbread Muffins

Bacon Cheddar Cornbread Muffins | Pinky's Pantry
My Old Goat made his special Chili con Carne for dinner tonight. He doesn’t really cook but he does have a small repertoire of dishes that he makes when I’m not around and kitchen duty falls on his shoulders. He makes a mean grilled cheese sandwich, his Chili con Carne is really yummy, and he’s especially proud of his burgers. He keeps tweaking his burger recipe trying “to perfect it” as he says, which is really funny to me because I think it’s already perfect as it is.

Anyway, I was actually home this evening but Old Goat suddenly got a hankering to make Chili so I told him to go ahead and knock himself out. I could always use a break from fixing dinner. Not that I got a break. Instead I ended up making some Bacon Cheddar Cornbread Muffins to serve with his chili. These muffins are a great accompaniment to chilis, barbecues, even soups. They’re really easy to make because you start with a boxed cornbread mix. Give them a try at your next chili cook-off. I promise you’ll love ’em!

BACON CHEDDAR CORNBREAD MUFFINS

(Makes 16-18 muffins)

  • 1 (15-oz.) box Krusteaz honey cornbread mix
  • 2/3 cup milk
  • 1/3 cup vegetable oil or melted butter
  • 1 egg
  • 1 can whole kernel corn, drained
  • 3/4 cup cooked, crumbled bacon
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onion
  1. Preheat oven to 400ºF. Grease muffin pan with non-stick cooking spray.
  2. In a medium bowl, stir together milk, oil, egg and full box cornbread mix until moistened.
  3. Stir in corn, bacon, cheese and green onion.
  4. Spoon batter into prepared muffin cups, filling 2/3 full.
  5. Bake 18-20 minutes.

Fresh Corn Salad

Fresh Corn Salad | Pinky's PantryI love corn. I love it boiled, baked, grilled, on the cob, off the cob, plain, or with butter and seasonings. Any way you fix it, it’s all yummy to me. And I found a really easy way to shuck corn that gets rid of every bit of silk, too. You can watch how to do it here. Who knew?

I first tried this salad at a party at my sister’s house. It was made by Nadja, a friend of my sister, who got the original recipe from Epicurious. It’s easy and delicious. The lime juice imparts a bright flavor that’s so refreshing on a hot summer’s day. It’s no wonder this tasty salad has fast become a family favorite.
Fresh Corn Salad | Pinky's Pantry

FRESH CORN SALAD

  • 2 cups cooked corn kernels, cut from cob
  • 1 avocado, cut into 1/2-inch cubes
  • 1 pint cherry tomatoes, cut in half
  • 1/2 cup finely diced red onion
  • 1/4 cup chopped cilantro
  • 2 tbsp. olive oil
  • juice of 1 whole lime
  • grated lime zest from the lime
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  1. Combine corn, avocado, tomatoes, red onion and cilantro in a large bowl.
  2. In another bowl, mix together the rest of the ingredients to make the dressing.
  3. Pour the dressing over the salad and toss gently.

P.S. – You’re right, there is NO avocado in the salads pictured. I completely forgot to add the avocado before I took the photos and after I tossed the avocado in, the family devoured the salad before I could take new pictures. Sigh…. Oh well…. You get the picture (pun intended).