Ingredients:
1 package Carolyn’s Farm Kitchen Maple Cornbread Mix, prepared according to package directions (see ingredients on label)
4-5 Tbl. butter
1 tsp. smoked paprika
½ tsp. kosher salt
½ tsp. black pepper
6 large eggs
2 c. whole milk
½ large onion, diced
1 red pepper, diced
1 bunch scallions, chopped
2 c. diced fully cooked ham
8 oz. sharp cheddar or Monterey jack cheese
Preheat the oven to 350. Have the cornbread fully baked according to package directions. Cut the entire cornbread into 1” cubes and spread it in an even layer on a baking sheet. Melt 3 Tbl. of the butter, pour it over the cornbread cubes and sprinkle with the smoked paprika, salt and pepper. Toss gently to coat everything and bake for 12-15 minutes or until pieces are lightly browned and toasted. Separately, whisk together the eggs and milk in a very large bowl and set aside.
Heat a 12” ovenproof skillet over medium heat on the stove, add a Tbl. of butter and saute the onion and red pepper for 2-3 minutes or until softened. Cool the veggies a bit before adding them to the milk and egg mixture along with the toasted cornbread cubes, ham, and 2/3 of the amount each of the scallions and cheese – reserving a bit of each for the top. Toss everything together gently to combine (careful not to break up the cornbread) and transfer back into the 12” skillet which has been greased with a bit more butter.
Spread the mixture evenly in the pan (it’s ok if cornbread chunks poke out the top!) and sprinkle with the remaining scallions and cheese. Bake the strata for 35-40 minutes or until puffed, golden brown around the edges and set in the center. Serve hot or warm.
Recipe Tips:
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Cornbread can be baked up to 2-3 days ahead. This recipe works great using stale cornbread too.
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A smaller 10” skillet, 2-quart baking dish, or 9x13” pan may also be used, but it will alter the thickness of the final strata and may take longer to bake.
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Lots of variations here! Ham can be swapped out for cooked bacon or sausage, different cheeses can be used, and other veggies incorporated such as corn, sauteed mushrooms, spinach, jalepenos.
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The strata can be assembled completely the night before and refrigerated for up to 24 hours. Allow the strata to come to room temperature before baking.