Q1: What is the absolute, number one secret to a creamy corn filling without using a can of soup?

The secret is the brilliant "puree" hack ! By taking a portion of your cooked corn and cream mixture and pureeing it until it is smooth, you are naturally releasing all the starches from the corn, which is the key that will beautifully and naturally thicken your sauce into an incredibly rich and velvety consistency.

Q2: Can I make this breakfast casserole ahead of time for a holiday brunch?

Yes, this is a perfect make-ahead brunch centerpiece! You can fully assemble the entire unbaked casserole a day in advance, cover it, and keep it in the refrigerator. On the morning of your brunch, you can simply pop it in the oven to bake.

Q3: Can I make this recipe vegetarian?

Yes, absolutely! To make a delicious and hearty vegetarian version, simply omit the diced ham . To make up for the bulk and savory flavor, you can add about 1 to 1 1/2 cups of sautéed mushrooms to your creamed corn filling.

Q4: What is the best kind of ham to use?

For the best flavor and texture, it is a great idea to ask your local deli to slice you a single, thick (about 1/2-inch) piece of a good-quality, smoked ham , which you can then dice yourself at home.

Q5: Can I use a different kind of green instead of kale?

Of course! A few large handfuls of fresh baby spinach would be a fantastic substitute for the frozen kale. Simply stir it into your hot creamed corn filling at the very end and let it wilt for just a minute or two.

Cornbread Breakfast Casserole (with Ham & Kale!)

A festive and elegant recipe for a Gingerbread Roulade Cake, perfect for a holiday dessert. This dish features a light, spiced gingerbread sponge cake that is baked in a thin layer and then rolled up while still warm to ‘train’ it. Once cooled, the cake is unrolled and filled with a sweet and tangy cream cheese filling. The finished roulade, or Swiss roll, is dusted with confectioners’ sugar and decorated with gumdrops for a classic Christmas look.

Author: Evelyn

Ingredients

For the Cake:
4 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup all-purpose flour, plus more for the pan
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon finely ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon plus a pinch of fine salt
6 large eggs, separated
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons unsulfured molasses
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
For the Filling & Decoration:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3/4 cup confectioners’ sugar
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Pinch of fine salt
8 gumdrops, for decorating

Instructions

Make the Cake: Preheat the oven to 350°F. Butter, line with parchment, and then butter and flour a 10.5×15.5-inch rimmed baking sheet.
Whisk together the flour, baking powder, spices, and 1/2 teaspoon of salt.
In a separate large bowl, beat the egg yolks and 3/4 cup of sugar with an electric mixer for about 5 minutes until thick. Beat in the melted butter, molasses, and vanilla. Gently fold in the spiced flour mixture.
In another large, clean bowl, beat the egg whites and a pinch of salt until frothy. Add the remaining 1 tablespoon of sugar and beat until soft peaks form.
Gently fold the whipped egg whites into the cake batter in thirds until just combined.
Spread the batter evenly in the prepared baking sheet. Bake for 12 to 15 minutes, until the cake springs back when pressed.
Roll the Cake: While the cake is still hot, dust it with confectioners’ sugar. Place a large, clean kitchen towel over the cake and quickly invert the baking sheet. Carefully peel away the parchment paper.
Starting from a long side, roll the warm cake up tightly, taking the towel with it. Let the cake cool completely in this rolled-up shape for about 30 minutes.
Make the Filling: Beat the cream cheese and butter with an electric mixer until smooth. Add the confectioners’ sugar, lemon juice, vanilla, and salt, and beat until thick and smooth.
Assemble the Roulade: Gently unroll the cooled cake. Spread the filling evenly over the top. Reroll the cake (without the towel this time) and place it seam-side down on a serving platter.
Decorate the top of the roulade with the gumdrops and dust with more confectioners’ sugar before slicing and serving.

Notes

Special Equipment: The recipe requires a 10.5×15.5-inch rimmed baking sheet and a large, clean kitchen towel.
‘Training’ the cake by rolling it in a towel while it’s still warm is a crucial step that prevents it from cracking when you roll it with the filling later.
It is important that the cake is completely cool before you spread the cream cheese filling, otherwise the filling will melt.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://cookupjoy.com/cornbread-breakfast-casserole/