3 hours ago, Kim Shook said:I would never have thought of cornbread for strata! What a great idea. It looks and sounds marvelous! Care to share the recipe?
Thank you. I had made some cornbread the other day that was a bit on the dry side, and it definitely wasn't improving with age. There wasn't much left, but I really dislike food waste so I didn't want to just throw it away. I googled a few ideas, e.g. cornbread crumbs or croutons, but the idea of a strata appealed the most.
In addition to the cornbread, I used two medium sized eggs and I had the tomatoes, deli ham and swiss on-hand so I added those in. I don't normally keep milk or cream around because I don't use much of it, but I do have buttermilk powder from Bob's Red Mill, so I used that in conjunction in with some almond milk, just enough to soak everything. Salt and pepper of course, as well as nutmeg. After letting it sit overnight, I baked it for about a half hour at 350 F.
I was hungry and started to eat it immediately after taking it out of the oven, right after taking this picture. It was a bit soupy (which you can see in the pic if you look closely), so I should have let it rest for about ten minutes. It tasted better as I continued to eat as more of the liquids were absorbed into the bread.
I think a strata is an excellent use of old cornbread and I'll definitely make this again if I have leftovers. But, it didn't quite have the same custardy texture compared to a strata made with regular bread.
