Green Chile Cornbread Strata

4 cups cubed leftover cornbread (cut in about 1-inch cubes)

8 large eggs

1 1/2 cups milk

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1 7-oz. can fire roasted diced green chiles

1 1/2 cups grated cheddar or pepper jack cheese

Hot honey, for serving (optional)

1. Preheat oven to 350 degrees F. Lightly grease a 9x9-inch square baking dish and se aside.
2. Arrange cubed cornbread on a large sheet pan. Toast in the preheated oven for about 10 minutes, or just until starting to dry out. Set aside. 
3. In a large bowl, whisk together eggs, milk, garlic and onion powder, salt and pepper, and diced green chiles until well combined.
4. Transfer the toasted cornbread cubes to the prepared baking dish. Pour the egg mixture over the cornbread. Top the casserole with grated cheese. 
5. Bake at 350 degrees F for 40-50 minutes, or until the center is set and no longer liquid. If you would like additional color on top, broil until the cheese is golden brown. 
6. Remove from the oven and let stand about 5 minutes before serving. 
7. Store leftovers in an airtight container in the refrigerator for 3-4 days.