Delicious way to eat up your leftover Easter ham!
Makes 6 servings
1 pkg (8.5 oz) Jiffy corn muffin mix
2 eggs, divided
1/3 cup milk
1 pkg Iowa Choice Harvest Golden Sweet Corn
1 1/2 cups low-sodium chicken broth
1 cup (6 oz) diced ham
1 bunch (1/2 cup) green onions, chopped
1/4 tsp salt
1/4 tsp pepper
1 cup (4 oz) shredded sharp cheddar cheese
Fresh chives (optional)
1. Make cornbread according to package directions in an 8″x8″ baking pan, using 1 egg and 1/3 cup milk. When cornbread is completely cool, crumble into a large bowl.
2. Meanwhile, in a 3-quart saucepan, combine the corn, chicken broth, diced ham, green onions, salt, and pepper, and bring mixture to a boil. Reduce the heat, and simmer for 10 minutes. Remove corn mixture from heat and cool.
3. Set oven temperature to 350 degrees. Add the corn mixture, cheese, and 1 egg into your bowl of crumbled cornbread, and stir to combine. Spoon the mixture into a 10″ deep-dish pie plate or a 2-quart casserole coated with cooking spray. Bake for 50 minutes, or until golden brown. Let stand 5 minutes before serving. Garnish with snipped chives, if desired.
Recipe adapted from Cooking Light magazine.