Breakfast Cornbread Casserole with Ham and Kale

Ingredients

• 3 tablespoons unsalted butter, plus more for greasing the baking dish
• 1 medium onion, finely chopped
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper
• Two 16-ounce bags frozen corn, thawed
• 1 1/2 cups heavy cream
• 1/2 pound thick-sliced deli ham, diced
• 5 ounces frozen kale (about 1 3/4 cups)
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
• 3/4 cup heavy cream
• 1 cup shredded sharp yellow Cheddar
• Hot sauce, for serving

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