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

Cornbread Breakfast Casserole (with Ham & Kale!)

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/cornbread-breakfast-casserole/