HAM AND BROCCOLI CORNBREAD

Ham and Broccoli Cornbread image

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

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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 : Calories 338 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.