Cornbread Strata With Cheddar & Jalapeños

This cornbread strata recipe with jalapeno is a delightful cheesy make-ahead brunch—just assemble the night before. Or make it in the morning and eat for dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 350°F. Evenly grease a high-sided 10-inch skillet, 2-quart baking dish, or 9x9-inch brownie pan with 1 tablespoon of butter.

Step 2

Spread the cubed cornbread on a rimmed baking sheet. Melt the remaining 3 tablespoons of butter and pour over cornbread. Sprinkle over smoked paprika and season with kosher salt and freshly ground black pepper. Toss the cubes and taste, adding more salt and pepper if needed, and bake until lightly toasted, 10 to 12 minutes.

Step 3

Meanwhile, in a large bowl, whisk the eggs until no streaks of whites remain. Add the milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and whisk to combine. Reserve a small handful of sliced scallion for garnish. Add the corn, jalapeños, remaining sliced scallions, grated garlic, and all but a handful of the shredded cheese. Mix with a rubber spatula to combine.

Step 4

Add the toasted cornbread and fold into egg mixture until moistened and combined. Scrape the mixture into the prepared pan. Garnish with remaining cheddar.

Step 5

You can bake right away or, for best results, cover and chill in the refrigerator for up to 24 hours. (If chilling for later, let the strata hang out at room temperature for 20 to 30 minutes before baking.) Bake the strata at 350°F until puffed, golden brown around the edges, and set in the center, about 45 minutes. (If the cheese isn’t brown enough, broil for 2 to 3 minutes until golden.) Garnish with reserved sliced scallion. Let cool 10 minutes before serving, optionally with yogurt or sour cream and hot sauce.

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