Corn and Cheddar Strata

January 14, 2009 at 8:55 pm 2 comments

corn & cheddar strata

A strata is almost like a souffle, except much, much easier to make! And probably tastier. It’s a warm, light, fluffy egg-bread-cheese casserole dish with a yummy crunchy topping that makes the kitchen smell impossibly good – perfect for rousing the sleep-in crowd. It’s also pretty good paired with a salad for a simple comfort food dinner.

My first introduction to stratas was the famous “Wife Saver Breakfast” from the Best of Bridge cookbook. It was a weekend morning favorite for my husband’s family, and it’s easy to understand why people love it. When I became a vegetarian a couple of years ago I started experimenting with variations. You can use any combination of vegetables and cheese that appeals to you. This is a new version we’ve just tried with some smoked cheddar from our latest trip to Janice Beaton Cheese, and a couple of ears of corn from my freezer stash. We’ve been using gluten-free bread from GF Pattisserie lately and it’s fantastic! Also think about using leftover French bread or baguettes. We rarely make it through a whole loaf of bread when we eat it with dinner, so it’s good to store the leftovers in the freezer to use in this dish.

6 cups bread cubes
1 cup smoked cheddar cheese, cut into small chunks
3/4 cup of corn (this is about 2 cobs of corn)
1/2 cup finely diced red pepper
1/4 cup finely diced onion
4 eggs
1-1/2 cups of milk
1 tbsp Dijon mustard
Fresh ground pepper to taste
pinch of cayenne pepper
1 tbsp fresh dill
1/4 cup melted butter (I use unsalted organic butter)
1/2 cup crushed cornflakes or rice krispies cereal (we use gluten-free Mesa Sunrise cereal, multigrain corn flakes with flax and amaranth)

Spread half of the bread cubes into a casserole dish. Sprinkle with half of the cheese and vegetables. Make a second layer with remaining bread, cheese and vegetables. Whisk together eggs, milk, mustard, pepper, dill and cayenne and pour over bread mixture. The bread mixture should be mostly covered by the eggs-milk mixture. Cover the dish and let it sit for a few hours or overnight in the fridge. The idea is to get everything ready the night before so you just have to pop it into the oven in the morning; this also allows the bread to soak up maximum moisture and flavour.

When you’re ready to cook the dish, take it out of the fridge. Pour the melted butter over the top and top with the cereal. Bake for about 40 to 45 minutes at 350F. It’s done when the top is puffy and nicely browned and other people in the house start hovering hungrily and saying “that smells REALLY good!.” When you take it from the oven, let the dish rest for 10 minutes before serving.


Entry filed under: Cooking, Gluten Free. Tags: , , , , .

Cranberry Lemon Scones Dreaming of Veggie Garden Days

2 Comments Add your own

  • 1. Dreaming of Veggie Garden Days « Nest and Sparkle  |  January 15, 2009 at 1:17 pm

    […] in the freezer during more abundant months making asparagus risotto, cranberry-lemon scones, and a corn and smoked cheddar strata. Also, we had some wonderfully warm chinook days after weeks of bitter cold. The temperature and […]

  • 2. Chard and asiago strata « Nest and Sparkle  |  September 5, 2009 at 10:46 am

    […] to muffins and scones, egg stratas are also on the weekend breakfast menu at our house. I’ve written about this before, but after enjoying a new recipe today, I thought it would be worth revisiting. Strata, in my […]

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