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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