Leftover Cornbread Strata

I’ve been on a cornbread kick lately. So much so, that I’ve been planning meals around what dishes go with cornbread. Needless to say, we’ve been eating a lot of greens--Yum!

As much as I love cornbread fresh out of the oven, it’s not at its best when cold. This presents a problem at my house, since the two of us can’t finish a full pan in one sitting. What am I supposed to do with all this leftover cornbread? Why make cornbread strata, of course.

Moist, savory, cheesy and slightly spicy, this strata is the perfect dish to serve for breakfast, brunch, lunch or a light supper.

You’ll need leftover cornbread for this recipe. If you’re fresh out--You’ll need to make another batch. You only need half a batch, so you’ll have to eat the other half. Terrible, I know.

Cornbread Strata

Ingredients:

½ batch of Skillet Cornbread, cut in 1” cubes
½ lb of bulk breakfast sausage
6 eggs
1 cup milk
4 scallions, sliced
1 jalapeño, minced
1 cup cheddar cheese, grated
Salt and pepper
1 T butter, for greasing

Method:

Preheat oven to 350 degrees.

Brown breakfast sausage in a 10” cast-iron skillet over medium heat. 

Remove from the pan and combine with the cornbread. Grease the skillet with butter. Careful, it’s hot!

Whisk together the eggs and milk.  Add a large pinch of salt and a lot of freshly ground pepper. Mix well.

Dump cornbread mixture in to the skillet. Sprinkle the scallions and jalapeño over the cornbread mixture.  

Pour over the eggs and milk.  

Sprinkle the cheese evenly over the top and bake for 40-45 minutes or until the eggs are set and the cheese is melted.

Serves 4-6