Southwestern Strata

By msweeney

Ingredients

• 1 1/2 lb cornbread, sliced 1/2-inch thick
• 1 cup diced, dry-cured (Spanish-style) chorizo
• 8 oz Monterey Jack cheese, grated (about 2 cups)
• 1 (4.5-oz) can green chiles, drained
• 1 cup frozen corn
• 2 scallions, green parts only, thinly sliced
• 1 large plum tomato, thinly sliced
• 7 large eggs
• Kosher salt and freshly ground pepper
• 3 cups milk

Details

Servings 8
Preparation time 20mins
Cooking time 150mins
Adapted from parade.condenast.com

Preparation

Step 1

Arrange half the corn bread in a 9-by-13-inch baking dish in an even layer, filling in gaps with crumbs. Scatter half the chorizo on top, followed by half the cheese. Spoon half the green chiles evenly across top, followed by half the corn. Repeat layers using remaining corn bread, chorizo, cheese, chiles, and corn. Top with scallions and then tomato slices.

Beat eggs with 2 tsp salt and ½ tsp pepper. Stir in milk. Carefully pour over layered ingredients in 3 batches, letting liquid flood into bottom of baking dish between batches. Cover and refrigerate overnight.

Preheat oven to 375°F. Uncover baking dish and let stand at room temperature, about 30 minutes. Bake until puffed and golden brown, about 1 hour, 20 minutes. Let stand 20 minutes before serving.