HAM AND BROCCOLI CORNBREAD
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
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- 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., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 338 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CORNBREAD STUFFING WITH HAM
Provided by Food Network Kitchen
Categories side-dish
Time 1m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the mustard greens and cook, stirring, until wilted, about 3 minutes. Stir in the ham, thyme and sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the bread cubes and ham-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
CREAMED HAM ON CORNBREAD
Denise Hershman of Cromwell, Indiana tops pieces of cornbread with a cheesy sauce chock-full of ham to make a satisfying and economical supper. "At only 45 cents a serving, this is one budget meal our family loves," she writes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cornbread mix, egg and milk until blended. Spread into a greased 8-in. square baking pan. Bake at 400° for 18-20 minutes. , Meanwhile, in a large saucepan, melt butter; stir in the flour, mustard and salt until smooth. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Add ham and heat through. Cut cornbread into squares; top with creamed ham.
Nutrition Facts : Calories 371 calories, Fat 18g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1049mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 1g fiber), Protein 16g protein.
CREAMED HAM AND EGGS OVER CORNBREAD
This is a wonderful way to use your Easter leftovers! Your hard-cooked eggs and ham go into a luscious white sauce which is spooned over a piece of your favorite cornbread, be it homemade or prepared from a mix. This is a good brunch dish or company breakfast dish but would be equally good at lunch or suppertime. Talk about versatility! The timing of this dish is considerably less than indicated since there is a time overlap: you are making the creamed eggs and ham while the cornbread is baking.
Provided by Lorraine of AZ
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
- Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
- Add the milk, whisking or stirring constantly, until sauce begins to thicken.
- Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
- Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
- NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
- NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
- NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.
Nutrition Facts : Calories 268.1, Fat 18, SaturatedFat 9, Cholesterol 261.9, Sodium 880.9, Carbohydrate 8.4, Fiber 0.2, Sugar 0.6, Protein 17.4
HAM AND CHEESE CORNBREAD
Make and share this Ham and Cheese Cornbread recipe from Food.com.
Provided by Pebbles
Categories Savory Pies
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375.
- Cook bacon in 10 inch cast iron skillet until crisp. Cool and crumble.
- Reserve 1 Tbs bacon drippings, wipe skillet. Put in oven to heat with drippings.
- Beat eggs in bowl with milk, butter, cornbread mix, tabasco, onion, broccoli, ham and 1 1/2 cup cheese.
- Pour batter into hot skillet.
- Cover with remaining 1/2 cup cheese.
- Bake 30 - 35 minutes.
- Let rest 10 minutes in skillet. Sprinkle with bacon and serve.
Nutrition Facts : Calories 468.8, Fat 34.5, SaturatedFat 12.5, Cholesterol 166.5, Sodium 679.5, Carbohydrate 19, Fiber 2.6, Sugar 5.7, Protein 20.9
HAM AND CORN BAKE - EASY AND YUMMY!
A simple casserole made with ham, corn and cheese. Works well as a main dish or side dish. If you like less salty food, use garlic powder in place of the garlic salt.
Provided by RACERWIDOW
Categories Main Dish Recipes Pork Ham
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
- In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
- Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 611.9 calories, Carbohydrate 35.7 g, Cholesterol 228.3 mg, Fat 38.4 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 17.1 g, Sodium 5026.5 mg, Sugar 7.2 g
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