Corn, Scallion and Cheddar Strata
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 -8
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Course
Side Dish, Main Course, Breakfast, Baked Goods, Others
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Cuisine
American, International, Vegetarian
Corn, Scallion and Cheddar Strata
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 tablespoon butter unsalted
- 3 cups corn cut from about 3 medium cobs, fresh
- 1 jalapeno chili seeded and finely diced, or serrano chili
- 1/2 teaspoon thyme 1/4 dried, fresh
- 1 1/2 cups scallions both white and green, thinly sliced
- 8 cups bread country, wheat or French cut in 1-inch cubes (about 10-12 oz)
- 2 cups cheddar cheese 6 ounces, coarsely grated, sharp
- 1 cup Parmesan Cheese 2 ounces, finely grated
- 9 egg large
- 2 tablespoons mayonnaise
- 2 3/4 cups milk whole
- 1 teaspoon kosher salt coarse
- black pepper freshly ground
Instructions
- Generously butter a 3-quart baking dish (or a 9×13-inch lasagne pan). Toss corn, jalapeño, thyme and scallions together in a medium bowl. Combine cheeses in another bowl. In a large bowl, beat eggs and mayo together, then whisk in milk, salt and 1/2 teaspoon freshly ground black pepper. Spread one-third of bread cubes in prepared baking dish — it won’t fully cover the bottom of dish. Add one-third of corn mixture, then cheese mixture. Repeat layering two more times with the rest of the ingredients, ending with a top layer of corn and cheese. Carefully pour egg mixture evenly over strata (a measuring cup is useful for this). Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day.
- When ready to bake, heat oven to 350 degrees F. Bake, uncovered, until golden brown and cooked through, about 45 to 55 minutes. Let stand 5 minutes before serving.
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