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January 2001 Issue
Cornbread Casserole
by Ronda L. Halpin
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There's nothing quite like a hot breakfast to warm your soul on a cold January morning -- especially if it's an easy breakfast to make! That's just what I have on the menu this month. My recipe for Cornbread Casserole takes simple ingredients -- some of them leftovers -- and gives you the option of assembling it the night before. Then, the next morning, you simply pop it in the oven for about 45 minutes and you've got breakfast made.

This month's recipe has it all! It's got a nice blend of hearty cornbread that harkens back to the good 'ol days, small cubes of smoked ham and a blend of vegetables that's sure to please. Add an egg mixture that gets its pep from honey mustard and you've got a breakfast champion. If you want, mix and match the veggies to find a blend that your family loves.

I usually suggest some accompaniments for the recipes I present here. I usually add coffee and orange juice to this menu and leave it at that. However, if you are feeding a particularly hungry crowd, you could throw together a simple fruit salad made from whatever happens to be available in your area.

 

Cornbread Casserole

  • 3 c. crumbled cornbread
  • 1 c. cubed ham
  • 2/3 c. diced green pepper
  • 1/2 c. sliced green onion
  • 3 plum tomatoes, sectioned
  • 4 eggs
  • 1 c. skim milk
  • 3 T. honey mustard
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 oz. smoked Gouda, sliced
Preheat the oven to 350 degrees.

Spread the cornbread crumbs evenly in the bottom of an 8-inch square baking dish. You can also use a 9 X 6-inch rectangular baking dish.

In a large bowl, combine the ham, green pepper, onion and tomatoes. Toss well to mix. Pour the mixture evenly over the bread crumbs.

In the same bowl, combine the eggs, milk, honey mustard, salt and pepper. Whisk the mixture to combine. Pour the egg mixture evenly over the top of the baking pan. Arrange the slices of cheese over the top of the casserole. (If you wish, you can prepare the casserole the night before and refrigerate until you are ready to bake it.)

Cover the pan with aluminum foil and bake in the preheated oven for 45 minutes or until the eggs are set. Serve immediately.

  • Yields: 7-9 servings
  • Preparation Time: 1 hour
 



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