Cornbread Strata

So a few weeks ago I had a craving for cornbread, and I had a few minutes to whip up a big pan of it.  Needless to say I had my fix, but it didn't sell to well in the bakery.  So I took the leftovers and cubed them, and let them just sit out. For like 2 weeks.  It sounds awful, but it wasn't moldy, just stale.  So when Jim accidentally dropped a pan of our breakfast boules on the floor I pulled out a trusty strata recipe and put the cornbread to use.  It was SO good!

Any cornbread will do.  Scratch, mix, store bought, whatever.  Just be sure it's dry and stale like a crouton.  If you want it pretty quick, just toast up the croutons in the oven (350 for about 20 minutes should do).  You can really add whatever flavors you like, but too many watery ingredients will sog the whole thing down.

Get a 9"x13" pan.  A lasagna pan is usually this size.

Spray it well with pan spray or grease it using butter or shortening.

Place enough cornbread croutons over the bottom to make a single layer.

In a bowl, mix

9 eggs
1 qt dairy - this can be 1/2 & 1/2, milk, buttermilk, heavy cream, or a combination of all
salt & pepper to taste


Pour egg mix over cornbread croutons

We topped with chopped bacon, shredded cheddar, & roasted onions.

Let the mixture soak for about 20 minutes.

Cover with foil and bake at 350 for about 30 minutes.

Remove foil and bake about 30 minutes more or until custard is set.

Serve and enjoy!

PS-  this recipe works well as regular bread strata too! use 12 oz of bread, toasted to stale it...

Welcome!

Welcome to our new blog about sharing recipes with family and friends.  We think it's a nice way to share recipes with everyone all at once, without having to dig through emails and postcards.

The idea for this blog came to us when we were thinking of ways to share recipes that were fun and (mostly) healthy, and best for sharing when Deb was preparing to leave for Venezuela.  At first we thought it would be nice to give her a little recipe book, but it's cumbersome to pack and travel with. Then I thought, hmm maybe a thumb drive?  Again, something that would have to be kept track of.  A blog is a great way to share, we can comment on the recipes and share photos.

Please feel free to send us recipes you'd like to share, or perhaps one you've tried lately that worked out well.  In the mean time, I'll post some of our favorites and give everyone some time to test them out and give their thoughts.

Cheers and happy cooking,
Jim & Lisa