Breakfast Cornbread Casserole with Ham and Kale Recipe

• 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.