Cornmeal Recipes Breakfast Recipe For Hand

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BREAKFAST CORNBREAD CASSEROLE WITH HAM AND KALE



Breakfast Cornbread Casserole with Ham and Kale image

The combination of ham and kale is traditional for a reason: it's so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 17

3 tablespoons unsalted butter, plus more for greasing the baking dish
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)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
3/4 cup heavy cream
1 cup shredded sharp yellow Cheddar
Hot sauce, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
  • For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
  • For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
  • To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.

CORNMEAL BREAKFAST COMBO



Cornmeal Breakfast Combo image

This recipe is a hearty breakfast cereal that is packed with vitamins and fiber. Top this deliciously different cereal with maple syrup of molasses. The recipe is adapted from Oat Cuisine by Bobbie Hinman.

Provided by PaulaG

Categories     Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 8

1/3 cup oat bran
1/3 cup polenta or 1/3 cup coarse yellow cornmeal
1/2-3/4 teaspoon cinnamon
1/4 cup raisins or 1/4 cup dried cranberries
2 cups water
maple syrup (optional)
molasses (optional)
cream (optional)

Steps:

  • Add the water to a medium size saucepan and bring to a boil over medium heat.
  • While the water is coming to a boil, combine the oat bran, polenta, and cinnamon.
  • When water boils, whisk in the oat bran mixture using a wire whisk to prevent lumps.
  • Reduce the heat to low and simmer, uncovered for 3 to 5 minutes or until mixture is thick and creamy, stirring frequently.
  • Stir in the dried fruit, divide the cereal between 2 bowls and drizzle with warmed maple syrup or molasses.
  • May add a touch of cream if desired.

Nutrition Facts : Calories 167.8, Fat 1.9, SaturatedFat 0.3, Sodium 16.9, Carbohydrate 40.9, Fiber 4.9, Sugar 11.1, Protein 4.9

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