Double Corn-And-Ham Casserole

  1. Preheat oven to 400u0b0.
  2. Prepare corn bread: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Add milk, oil, and egg white to flour mixture; stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 400u0b0 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack, and crumble into a medium bowl.
  3. Reduce oven temperature to 350u0b0.
  4. Prepare casserole: Cut off tops of corn kernels, and scrape the corn milk and remaining pulp from cobs using the dull side of a knife blade to yield 3 cups. Combine corn and next 5 ingredients (corn through black pepper) in a large saucepan, and bring mixture to a boil. Reduce heat, and simmer for 12 minutes. Remove corn mixture from heat, and cool.
  5. Combine the corn mixture, crumbled corn bread, cheese, and egg in a large bowl. Spoon the mixture into a 10-inch deep-dish pie plate or 2-quart casserole coated with cooking spray. Bake at 350u0b0 for 50 minutes or until golden brown. Let stand 5 minutes before serving. Garnish with chives, if desired.

bread, allpurpose, yellow cornmeal, sugar, baking powder, salt, milk, vegetable oil, egg white, cooking spray, corn, chicken broth, lean ham, green onions, salt, black pepper, cheddar cheese, egg, fresh chives

Taken from www.myrecipes.com/recipe/double-corn-and-ham-casserole (may not work)

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