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
Ham and Broccoli Cornbread
Ingredients
- 5 tablespoons butter, divided
- 2 large eggs
- 1 cup 2% milk
- 1/2 cup sour cream
- Pinch cayenne pepper
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 2 cups chopped fresh broccoli
- 1-1/2 cups shredded sharp cheddar cheese
- 1-1/2 cups cubed fully cooked ham
- 3 green onions, thinly sliced
Directions
- 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 the remaining 2 tablespoons butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mix; stir just until moistened. Fold in the remaining ingredients. Pour into hot pan.
- Bake until top is golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.
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