Corn casserole with ham and kale for breakfast

Ingredients:

Creamed corn

• 3 tbsp (45 g) butter, plus extra for greasing the pan
• 1 medium onion, finely chopped
• 1 teaspoon fresh thyme leaves
• 2 x 450g bags frozen corn, thawed
• 1.5 cups heavy cream
• 220 g thick slices of ham, diced
• 150g frozen kale (about 1 3/4 cups)

Corn topping

• 3/4 cup yellow cornmeal
• 3/4 cup wheat flour
• 2 tsp baking powder
• 1 teaspoon of sugar
• 165 g cold butter, cut into small pieces
• 3/4 cup heavy cream
• 1 cup grated sharp yellow cheddar
• Hot sauce for serving
• Special equipment: Oval casserole dish with a capacity of 2 l.

Preparation:

1. Preheat oven to 175°C. Grease a 2-quart oval casserole dish with butter.
2. Creamed Corn: In a large skillet over medium heat, melt the butter. Add the onion, thyme, 1/2 teaspoon salt, and a few grinds of pepper and cook, stirring frequently, until the onion is soft and translucent, about 10 minutes. Add the corn and cream and bring to a boil, stirring occasionally, until the mixture reduces in volume and simmers rapidly, about 15 minutes. Pour 2 cups of the corn mixture into a food processor, pulse until smooth, then return to the skillet and pulse. Stir in the ham and kale. Pour the creamed corn into the prepared baking dish. Clean the food processor bowl.
3. Corn topping: In a food processor, combine the cornmeal, wheat flour, baking powder, sugar, and 1/2 teaspoon each of salt and pepper. Add the butter and process until the mixture resembles coarse crumbs. Add the cream and 1/2 cup of cheddar and knead the dough.
4. Assembly: Spread the cornbread batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will rise and spread as it bakes.) Sprinkle the top with the remaining 1/2 cup cheddar. Place the casserole on a baking sheet and bake until the corn is bubbly and the crust is puffy and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.