The base of this casserole is creamy corn, which is complemented amazing flavor combination of ham and cabbage kale. From above the mixture is topped with grated cheese corn dough topping cheddar, which after baking turns into a delicious crust of corn bread. And under it – tender, full of tastes casserole. Great idea for a hearty breakfast charging good mood. Share with friends: 
Time: 1 hour. 25 minutes Difficulty: easy Servings: 8-10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Creamy corn
- 3 tbsp. l (45 gr.) Butter + optionally for lubrication mold
- 1 medium onion, finely chopped
- 1 tsp fresh thyme leaves
- 2 packets of 450 gr. frozen corn defrost
- 1.5 tbsp. fat cream
- 220 gr thick sliced ham, diced
- 150 gr. frozen cabbage kale (about 1 and 3/4 tablespoons)
Corn topping
- 3/4 Art. yellow cornmeal
- 3/4 Art. wheat flour
- 2 tsp baking powder
- 1 tsp Sahara
- 165 gr. small diced butter pieces
- 3/4 Art. fat cream
- 1 tbsp. grated hot yellow cheddar
- Hot sauce
- Special equipment: Oval casserole 2 liter
Recipes with similar ingredients: butter, onions, thyme, corn, cream, ham, kale cabbage, corn flour, premium flour, sugar, cheddar cheese, spicy sauce
Recipe preparation:
- Preheat the oven to 175 ° C. Butter oval casserole 2 l.
- Creamy Corn: In a large skillet over medium heat melt the butter. Add onion, thyme, 0.5 tsp. salt and ground pepper and fry, stirring frequently, until onion will become soft and translucent, about 10 minutes. Add the corn and cream and bring to a boil, stirring occasionally until the mixture will decrease in volume and will not boil quickly, about 15 minutes. Pour 2 tbsp. corn mixture in a food processor, grind to homogeneous consistency, then pour again into the pan and mix. Stir in the ham and cabbage kale. Pour cream corn in a prepared baking dish. Wash the kitchen bowl combine harvester.
- Corn Topping: In a Food Processor Mix corn flour, wheat flour, baking powder, sugar and 0.5 tsp each. salt and pepper. Add butter and grind so that the mixture resembled a big crumb. Add cream and 0.5 tbsp. cheddar and knead the dough.
- Assembly: Spread the corn dough on top of the creamy corn. (Do not worry if the corn is not completely covered; when baking, the dough rises and spreads.) Sprinkle on top the remaining 0.5 tbsp. Cheddar Put the casserole on a baking sheet and bake until the corn begins to bubble and the crust becomes lush and golden brown, about 35 minutes. Let cool in for 15 minutes. Serve with spicy sauce.
