Double Corn & Ham Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I have been making this for years - great use for leftover baked ham! I keep misplacing the recipe as I've changed it so I'm submitting it for safekeeping. Start with 1 batch of your favorite cornbread recipe! Ingredients:
cornbread |
3 cups corn |
4 cups chicken broth, divided |
4 cups ham, chopped |
1/4 teaspoon salt |
1 teaspoon black pepper |
1/2 teaspoon cayenne |
2 cups scallions, chopped (1 bunch including white & green parts) |
1 1/2 cups extra-sharp cheddar cheese, shredded |
2 large eggs |
cooking spray |
Directions:
1. Cool cornbread completely on a wire rack, and crumble into a large bowl.
2. Preheat oven to 350°.
3. Combine corn, 3c broth, ham & seasonings in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer for 5 minutes. Remove corn mixture from heat, and cool slightly.
4. Combine remaining 1c broth with eggs.
5. Combine the corn mixture, crumbled corn bread, scallions, cheese and egg with chicken broth in a large bowl. Spoon the mixture into a 9x13 casserole coated with cooking spray. Bake at 350° for 45 minutes or until golden brown. Let stand 5 minutes before serving.
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