Are you searching for the ultimate cozy and comforting brunch casserole? A show-stopping, one-dish wonder that is savory, cheesy, and so unbelievably delicious, it will become an instant family tradition for holidays and lazy weekends? This incredible, from-scratch Breakfast Cornbread Casserole with ham and kale is that perfect meal. We’re talking a rich, savory, and creamy corn and ham filling, all baked under a golden, cheesy, and biscuit-like cornbread topping.
This isn’t just another casserole recipe; it’s your definitive guide to a truly unforgettable brunch centerpiece. We’ll show you the simple but brilliant professional secrets to a naturally thick and creamy filling and a perfectly flaky, tender cornbread crust. This is the ultimate comfort food mash-up that is destined to be the star of your table.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy & Savory Brunch Casserole
What makes this Cornbread Casserole so spectacularly delicious is its incredible combination of textures and its wonderful, savory flavor. This recipe is a masterpiece of rustic, comforting cooking. The dish features two distinct, delicious layers. The bottom layer is a luscious, from-scratch creamed corn, made extra savory with sweet sautéed onions, diced ham, and hearty kale. The brilliant secret to its creaminess is pureeing a portion of the corn mixture to naturally thicken the sauce. The entire casserole is then crowned with a golden, cheesy, and flaky cornbread topping, which is made like a classic biscuit or scone dough with cold butter cut into the cornmeal and flour.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Brunch Staples: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients and classic techniques to create its signature rich and savory flavor.
- The Creamy Corn Filling:
- The From-Scratch Creamed Corn: The secret to a truly deep, complex, and not-too-sweet creamed corn is making it from scratch with frozen corn, heavy cream, and a savory base of sautéed onions and thyme.
- The “Natural Thickener” Hack: The brilliant, professional secret to a thick and creamy sauce without a traditional flour-based roux is to simply puree a portion of the cooked corn mixture. This releases the natural starches from the corn, which is the key that thickens the sauce beautifully.
- The Cheesy Cornbread Topping:
- The “Biscuit Method”: This is not your typical, pourable cornbread batter! This topping is made like a classic, savory biscuit or scone. The secret to its incredibly flaky and tender texture is to cut very cold butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Sharp Cheddar Cheese: For the best, most robust, and tangiest flavor that can stand up to the rich filling, it is essential to use a good quality, sharp or extra-sharp cheddar cheese.
The Baker’s Masterclass: The Secret to a Perfect Topping
The number one, non-negotiable secret to a cornbread topping that is flaky and tender, not tough or dense, is the “biscuit method.”
- Use Cold Butter: It is absolutely essential that your butter is very cold, straight from the refrigerator.
- Cut, Don’t Melt: By “cutting” the cold butter into the flour and cornmeal (a food processor makes this incredibly easy!), you are creating small, pea-sized pieces of butter that are coated in flour.
- The Magic of Steam: As the casserole bakes, these small pieces of butter will melt and create pockets of steam. This steam is the magic that pushes the layers of dough apart, creating a wonderfully light, flaky, and tender texture, just like a perfect biscuit or a pie crust.
Step-by-Step to the Best Cornbread Casserole
This elegant, festive meal is a joy to prepare.
Part 1: The Art of the From-Scratch Creamed Corn Filling
Step 1: First, preheat your oven to 350°F (175°C). Generously butter a 2-quart oval baking dish.
Step 2: In a large skillet, melt the 3 tablespoons of butter over a medium heat. Add your 1 finely chopped medium onion, the 1 teaspoon of fresh thyme leaves, and 1/2 teaspoon of salt. Cook, stirring frequently, for about 10 minutes, until the onions are soft and translucent.
Step 3: Add your two 16-ounce bags of thawed frozen corn and the 1 1/2 cups of heavy cream. Bring the mixture to a simmer and let it cook, stirring occasionally, for about 15 minutes, until the mixture has reduced and thickened slightly.
Step 4 (The Secret to Creaminess!): Transfer about 2 cups of this corn mixture to a food processor and puree it until it is smooth. Then, stir this puree back into the skillet with the remaining corn.
Step 5: Fold in your 1/2 pound of diced ham and the 5 ounces of frozen kale. Transfer this entire creamed corn mixture to your prepared baking dish.
Part 2: The Perfect, Flaky Cornbread Topping and Final Bake
Step 1: In a clean food processor, pulse your 3/4 cup of yellow cornmeal, 3/4 cup of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of sugar, and 1/2 teaspoon each of salt and pepper to combine.Step 2: Add your 1 1/2 sticks of cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs.Step 3: Add the 3/4 cup of heavy cream and 1/2 cup of your shredded cheddar, and pulse just until the batter comes together.Step 4: To assemble, sprinkle the cornbread batter evenly over the top of the creamed corn filling in your baking dish. Sprinkle the remaining 1/2 cup of cheddar over the top.Step 5: Place your casserole on a baking sheet and bake for about 35 minutes. You will know it is perfectly done when the corn filling is bubbling and the cornbread crust is beautifully puffed up and a deep golden brown.
Let the casserole cool for at least 15 minutes before serving. Serve with a dash of your favorite hot sauce.
Cheesy Cornbread Casserole (with Ham & Kale!)
A rich and savory breakfast or brunch casserole featuring a creamy base of corn, diced ham, and kale, all topped with a cheesy, homemade cornbread biscuit crust. The creamed corn filling is made from scratch by simmering thawed frozen corn with onions and heavy cream, then pureeing a portion of it to create a velvety texture. The cornbread topping is a quick, savory scone-like dough made in a food processor with cornmeal, flour, cold butter, and sharp cheddar cheese, which is then crumbled over the filling and baked until golden and bubbly.
Ingredients
- For the Creamed Corn Filling:
- 3 tablespoons unsalted butter, plus more for greasing
- 1 medium onion, finely chopped
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Two 16-ounce bags frozen corn, thawed
- 1 1/2 cups heavy cream
- 1/2 pound thick-sliced deli ham, diced
- 5 ounces frozen kale (about 1 3/4 cups)
- For the Cornbread Topping:
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 cup shredded sharp yellow Cheddar, divided
- Hot sauce, for serving
Instructions
- Preheat the oven to 350°F. Butter a 2-quart oval baking dish.
- Make the Creamed Corn Filling: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon of salt, and a few grinds of pepper. Cook for about 10 minutes, until the onions are soft.
- Add the corn and 1 1/2 cups of heavy cream. Bring to a simmer and cook for about 15 minutes, until the mixture reduces and thickens.
- Transfer 2 cups of the corn mixture to a food processor and puree until smooth. Stir the puree back into the skillet.
- Fold in the diced ham and the frozen kale. Transfer this mixture to the prepared baking dish.
- Make the Cornbread Topping: In the food processor, pulse the cornmeal, flour, baking powder, sugar, and 1/2 teaspoon each of salt and pepper. Add the cold butter pieces and pulse until the mixture resembles coarse breadcrumbs.
- Add 3/4 cup of heavy cream and 1/2 cup of the Cheddar cheese. Pulse until the batter just comes together.
- Assemble and Bake: Crumble the cornbread batter over the creamed corn filling in the baking dish. Sprinkle with the remaining 1/2 cup of Cheddar cheese.
- Place the casserole on a baking sheet and bake for about 35 minutes, until the corn is bubbling and the crust is puffed and golden brown.
- Let the casserole cool for 15 minutes before serving with hot sauce.
Notes
- Special Equipment: The recipe calls for a 2-quart oval baking dish and a food processor.
- This is a hearty, all-in-one casserole that is perfect for a special breakfast, brunch, or even a ‘breakfast-for-dinner’ meal.
- Pureeing a portion of the corn mixture is a key step that creates the ‘creamed’ corn texture without using canned soup.
- Using cold butter for the cornbread topping is important for achieving a tender, biscuit-like crust.
Storage and Make-Ahead Tips
This Cornbread Casserole is the ultimate make-ahead brunch centerpiece!
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 24 hours in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftover casserole, well-covered, in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the casserole and bring back some of the original crispiness of the crust is on a baking sheet in a hot 350°F (175°C) oven for about 15-20 minutes.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a flaky, not tough, cornbread topping?
The secret is to use very cold butter and to not overmix your batter. By cutting the cold butter into your dry ingredients, you are creating little pockets of fat that will steam and create a beautiful, flaky texture, just like a biscuit. Pulsing the batter in the food processor just until it comes together is the key to preventing a tough crust.
Q2: Can I make this casserole ahead of time for a holiday brunch?
Yes, this is a perfect make-ahead centerpiece! You can fully assemble the unbaked casserole a day in advance and keep it, well-covered, in the refrigerator. This allows you to simply pop it in the oven on the busy holiday morning.
Q3: Can I make this vegetarian?
Yes, absolutely! To make a delicious and hearty vegetarian version, simply omit the diced ham. The creamy corn and kale filling is still incredibly flavorful and satisfying on its own.
Q4: Can I use a different kind of meat?
Of course! This recipe would also be fantastic with about 1/2 pound of cooked and crumbled breakfast sausage or some crispy, chopped bacon instead of the ham.
Q5: What if I don’t have a food processor?
You can still make this delicious recipe! To make the cornbread topping, you can use a pastry blender or your fingertips to cut the cold butter into the dry ingredients. To make the creamed corn, you can use a regular