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Ham and Broccoli Cornbread

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
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    12 servings


  • 5 tablespoons butter, divided
  • 2 large eggs, room temperature
  • 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


  • 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 remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan.
  • Bake until 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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