Breakfast Cornbread Casserole with Ham and Kale

Breakfast Cornbread Casserole with Ham and Kale

The combination of ham and kale is traditional for a reason: it’s so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.

Level: Easy

Total: 1 hr 25 min

Prep: 10 min

Inactive: 15 min

Cook: 1 hr

Yield: 8 to 10 servings

Ingredients

 
Creamed corn:

3 tablespoons unsalted butter, plus more for greasing the baking dish

1 medium onion, finely chopped

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

Two 16-ounce bags frozen corn, thawed

1 1/2 cups heavy cream

1/2 pound thick-sliced deli ham, diced

5 ounces frozen kale (about 1 3/4 cups)

 

Cornbread topping:

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

Kosher salt and freshly ground black pepper

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

3/4 cup heavy cream

1 cup shredded sharp yellow Cheddar

Hot sauce, for serving

Directions

 

Special equipment:  a 2-quart oval baking dish

 

1. Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.

2. For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.

3. For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.

4. To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don’t worry if the corn isn’t completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.


Breakfast Cornbread Casserole with Ham and Kale
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Breakfast Cornbread Casserole with Ham and Kale
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Classic Pork Crown Roast

Classic Pork Crown Roast

This classic crown roast of pork is sure to wow family and friends at your next holiday gathering. We seasoned the pork overnight with salt, pepper and aromatic spices such as fennel, juniper, bay and allspice, for the most tender and juicy roasted meat. Glazed apples and onions serve as a sweet and tangy counterpoint. 

Level: Intermediate

Total: 10 hr 40 min 

(includes resting time)

Active: 45 min

Yield: 16 to 18 servings

Ingredients:

One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook’s Note)

Kosher salt and freshly ground black pepper

2 teaspoons fennel seeds

1 teaspoon whole allspice

1 teaspoon whole black peppercorns

1/2 teaspoon juniper berries

1 small bay leaf

1/4 cup olive oil

1/2 cup granulated sugar

 

1 tablespoon chopped fresh sage

1 teaspoon fresh thyme leaves, chopped

6 Granny Smith apples, peeled, cored and cut into 8 wedges each

2 large red onions, peeled and cut into 8 wedges each

1 stick (8 tablespoons) unsalted butter, melted

1 cup dry white wine

2 cups apple cider

Directions

1. Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.

2. Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.

3. Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.

4. When ready to cook the pork, preheat the oven to 450 degrees F.

5. Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.

6. Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.

7. Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.

8. Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.

Cook’s Note

A crown roast is made up of 2 to 3 racks of bone-on pork loin that a butcher ties together end to end to create a large round roast. Make sure to order the roast from your local butcher a couple of days in advance so they have time to get the right size racks, clean the meat from the tips of the bones (called Frenching) and tie them together securely so it cooks evenly.

Classic Pork Crown Roast
Print Recipe
Classic Pork Crown Roast
Print Recipe
Ingredients
Servings:
Recipe Notes
Level: Intermediate

Total: 10 hr 40 min 

(includes resting time)

Active: 45 min

Yield: 16 to 18 servings

Ingredients:

One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook’s Note)

Kosher salt and freshly ground black pepper

2 teaspoons fennel seeds

1 teaspoon whole allspice

1 teaspoon whole black peppercorns

1/2 teaspoon juniper berries

1 small bay leaf

1/4 cup olive oil

1/2 cup granulated sugar

 

1 tablespoon chopped fresh sage

1 teaspoon fresh thyme leaves, chopped

6 Granny Smith apples, peeled, cored and cut into 8 wedges each

2 large red onions, peeled and cut into 8 wedges each

1 stick (8 tablespoons) unsalted butter, melted

1 cup dry white wine

2 cups apple cider

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