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golden cornmeal breakfast casserole squares with pink diced ham, melted cheddar and small cooked scallion pieces
Melissa Hart

Ham and Cheese Breakfast Casserole

Ham and cheddar bake in a tender cornmeal batter here, giving you something closer to substantial breakfast cornbread than an omelet. The cheese browns around the rim while the ham stays tucked inside, and a warm square cuts cleanly without an overnight soak.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter for the pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter melted
  • 10 oz fully cooked ham diced
  • 6 oz cheddar shredded
  • 3 scallions thinly sliced

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish. Whisk the cornmeal, flour, baking powder and salt in a large bowl.
  2. Whisk the eggs, buttermilk and melted butter in a second bowl. Pour into the dry ingredients and fold just until no dry flour remains.
  3. Fold in the ham, 4 ounces cheddar and scallions. Spread the thick batter in the dish and scatter the remaining cheddar across the top.
  4. Bake for 30 to 35 minutes, until the middle springs back, a tester has moist crumbs rather than wet batter and the center reaches at least 165°F.
  5. Rest for 10 minutes before cutting into eight large squares.