Ham and Broccoli Cornbread

Total Time Prep: 15 min. Bake: 35 min. + standing
Yield 12 servings
Test Kitchen Approved
Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into exciting new meals that everyone will love. —Fay Moreland, Wichita Falls, Texas

Ingredients

  • 5 tablespoons butter, divided
  • 2 large eggs
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • Pinch cayenne pepper
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 2 cups chopped fresh broccoli
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1-1/2 cups cubed fully cooked ham
  • 3 green onions, thinly sliced

Directions

  1. Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter.
  2. Melt the remaining 2 tablespoons butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mix; stir just until moistened. Fold in the remaining ingredients. Pour into hot pan.
  3. Bake until top is golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

Nutrition Facts

1 piece: 338 calories, 18g fat (9g saturated fat), 73mg cholesterol, 700mg sodium, 31g carbohydrate (10g sugars, 3g fiber), 12g protein.

Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into exciting new meals that everyone will love. —Fay Moreland, Wichita Falls, Texas
Recipe Creator

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