Ham and Broccoli Cornbread

Name: Ham and Broccoli Cornbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings.
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

TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing YIELD: 12 servings.

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

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

1. 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.
2. 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.
3. Bake until top is golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

Nutrition Facts

1 piece: 338 calories, 18g fat (9g saturated fat), 73mg cholesterol, 700mg sodium, 31g carbohydrate (10g sugars, 3g fiber), 12g protein.

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