This Green Chile Cornbread Strata transforms leftover cornbread into a savory casserole that’s delicious for brunch, lunch or any time of day!
I enjoy the challenge of transforming leftovers into something new and delicious to ensure that nothing goes to waste in my refrigerator. Sometimes that results in dishes that are never to be recreated again, and sometimes those experiments turn into a dish that will be repeated many times - like this Green Chile Cornbread Strata.
My favorite cornbread recipe makes a 9-by-13-inch pan, which is always enough for at least two meals in my house. So, after I’ve served the first round of cornbread with chili or soup or whatever main dish, I’m left with about half the pan. That’s the perfect amount to cut into cubes and make into this strata with green chiles!
Strata are typically made with day-old or stale bread cubes, so one day I thought, well why not cornbread? My hunch was right, and this casserole was born! The cornbread cubes are soaked in a savory egg custard mixture, then topped with cheese, and baked until deeply golden brown. Served with a drizzle of hot honey, this strata will definitely have you making extra cornbread the next time it’s on your menu!
This Green Chile Cornbread Strata transforms leftover cornbread into a savory casserole that’s delicious for brunch, lunch or any time of day!
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)
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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