Farmhouse Ham Casserole with Cornbread

Square overhead shot of a ham casserole in a white dish with a cornbread crust on top

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Farmhouse Ham Casserole with Cornbread

This easy ham casserole with a cornbread topping comes together in minutes thanks to help from leftover ham!

Course Dinner

Cuisine American, Southern

Keyword Easy Ham Casserole, ham and cornbread casserole, ham casserole

Prep Time 15

Cook Time 45

Resting Time 5

Total Time 1 5

Servings people

Calories 440kcal

Author Blair Lonergan

Equipment

3-quart casserole dish

Ingredients

FILLING:

1 (10.5 oz) can condensed cream of chicken soup, not diluted (I like the Healthy Request line in this recipe, or another reduced sodium option, since the ham adds a lot of salt to the dish)
1 (10.5 oz) can condensed cream of celery soup, not diluted (I like the Healthy Request line in this recipe, or another reduced sodium option, since the ham adds a lot of salt to the dish)
¾ cup milk
4 cups (about 1 ½ lbs.) cooked, diced ham
1 cup grated cheddar cheese, optional (omit for a less salty dish)

CORNBREAD TOPPING:

1 (8.5 oz) box corn muffin mix (such as Jiffy brand)
1 (14.75 oz) can cream style sweet corn
⅓ cup sour cream
1 egg
2 tablespoons unsalted butter, melted

Instructions

Preheat oven to 400°F. Spray a 3-quart baking dish with cooking spray (this is the 3-quart dish that I use). If you use a 2-quart dish, the cornbread topping will be slightly thicker and may require a few extra minutes in the oven.
In a large bowl, whisk together condensed soups and milk. Stir in ham and cheese.
Pour filling into prepared baking dish.
In a separate bowl, whisk together corn muffin mix, cream style corn, sour cream, egg, and melted butter.
Spread evenly over the ham mixture.
Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it’s cooked through. Let stand for about 5-10 minutes, then serve.

Notes

Ham and Broccoli Cornbread Casserole: Stir in about 2 cups of broccoli florets. I recommend that you steam, sauté, or microwave the broccoli just until it’s crisp-tender before adding it to the dish. The broccoli will continue to soften as the casserole bakes.
Add Vegetables: Stir in 1-2 cups of your favorite veggies. Good options include corn, frozen peas, frozen mixed vegetables, green peppers, cans of corn, cut green beans, and broccoli florets (as explained above). You can even swap out some of the ham and replace it with the veggies for a less-salty casserole that stretches your meat.
Instead of the cream of chicken soup and cream of celery soup, substitute with any two flavors that you like. Cream of mushroom soup is another good option.
To make the casserole with chicken instead of ham, follow this recipe.
For a cheesier casserole, increase the cheddar to 2 cups. Alternatively, you can omit the cheese entirely if you prefer, or use a different type of cheese. Swiss, Monterey Jack, and Colby would all be nice options, too.
Check the Topping: Make sure that the cornbread is completely cooked through before you pull the dish from the oven. You don’t want to find uncooked cornbread batter in your casserole, so use a toothpick inserted in the very center of the casserole to determine if the topping is set. If the toothpick comes out clean, then you know that the cornbread is done.
Tent with Foil: If your casserole starts to brown too much on top before it’s finished cooking, cover it loosely with foil.
Less Salty: The ham adds a good amount of salt to the filling, so I recommend using a reduced-sodium variety of the canned soups (such as the Healthy Request or unsalted versions). To reduce the salt in the dish, you can also swap out some of the ham and replace it with veggies (like peas or broccoli), or omit the cheese in the filling.

Nutrition