I’m a judger. At least in my own kitchen. And it’s a habit I’m trying to break.
When I glance through cookbooks or glossy cooking magazines, I find myself making more judgment calls than I care to admit. To the average passerby it may look like I’m just reading, but my mind is making judgment after judgment, from: That recipe sounds good and Gee, that looks fantastic! to Pass! Are you kidding me? and Not in a million years, in someone else’s kitchen!
But every once in a while, a recipe comes along that makes me rethink my culinary judgments. Case in point: Were I not preparing and shooting recipes for Strawberry Creek Inn’s upcoming cookbook, I might have passed up a recipe for Corn Strata, and even if I did spring it, I might have put it on the back burner for quite some time. Either scenario would have been a tragedy.
As good fortune would have it, I did make this recipe and I am so glad I tried it—this dish has become a regular on our home menu. Packing more flavor than I ever imagined and boasting a near-perfect consistency, Strawberry Creek Inn’s Corn Strata is a welcome and savory main dish for breakfast and brunch, not to mention a great change of pace for dinner.
With a flavor reminiscent of holiday dressing (or stuffing, depending on your family tradition), this strata is chock full of whole grain bread, two varieties of cheese, a touch of corn, and has a texture even Goldilocks would love: not too hard (firm) and not too soft (mushy), this Corn Strata is just right.
As for my culinary lesson learned? Reserve the judgment call until after the first bite, or risk missing out on some mighty good eating!
Strawberry Creek Inn’s Corn Strata
(featured on Inn Cuisine, recipe courtesy the Strawberry Creek Inn B&B)
- 9 slices whole grain bread (crusts removed), cut into cubes (a medium to softer bread seems to work better than a hard or crusty bread)
- 2 scallions, chopped
- 7 ounces sharp/extra sharp cheddar, grated (a 4 to 6-year cheddar is a special treat, when you can find it)
- 7 ounces Pepper Jack cheese, grated
- 2 ears of fresh white corn, cut off the cob (may substitute 1 small can of corn niblets (approximately 11 ounces) or 11 ounces frozen white corn kernels if out of season)
- 2 tablespoons butter, plus extra for buttering baking dish
- 4 tablespoons fresh basil, finely chopped (may substitute thyme, or do a combination of both)
- 8 large eggs
- 2 cups milk
- 1/2 cup buttermilk
- kosher salt & ground black pepper to taste
Thoroughly butter a 13×9-inch baking dish. Preheat oven to 350 degrees F for baking.
Sauté corn over medium-high heat with 2 tablespoons butter until corn just begins to change color (becoming slightly translucent); set aside to cool.
In buttered 13×9-inch baking dish, layer bread cubes, scallions, corn, cheddar, Pepper Jack, basil (and/or thyme), salt and pepper, repeating layers until all ingredients are used—ending with a layer of cheese on top. In a bowl (preferably one with spout), whisk eggs, milk and buttermilk until combined; gently pour over the top of layered casserole in baking dish. Cover and refrigerate overnight, or at least until the liquid mixture is well absorbed into the bread. The following morning (or later in the day), bake strata at 350 degrees F for one hour, or until lightly golden brown on top. Remove from oven, run a knife around edges of strata to loosen from baking dish, cut into squares and serve immediately. Pairs nicely with your favorite salsa on the side.
Yield: serves 8-10
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{ 11 comments… read them below or add one }
Glad you tried it too!! Looks delicious
this is a different kind of breakfast recipe–hooray! variety is the spice of life, after all. i LOVE pepperjack, i LOVE corn, and the thought of some eggy, spicy, and cheesy bread sounds really good any time.
This is dish looks really appealing and fits perfect for dinner too
Cheers!
Gera
I’m glad you didn’t make a rash judgment call! This recipe sounds like it would make a wonderful side to a holiday dinner also.
Being an avid lover of red, I can’t take my eyes off of those beautiful plates either
I love it when something unexpected happens.
I think we all make judgment calls like that, so you aren’t alone. Thanks for the reminder to be more open-minded! That corn strata looks delish.
Sounds yummy! A great change from the sweet breakfasts I’ve been making lately.
I think we all make judgements when we are looking at recipes- can’t help it. But I would have made this one because I am partial to stratas to begin with. We have a very basic one every Christmas morning and I even have a dinner one that uses broccoli and ham. They’re great because they are make-aheads.
Now I have been making a corn pudding for a long time. It’s time for a change…I am going to make your recipe in its place! I love every ingredient!
This corn strata looks wonderful. While the texture is “just right” on the inside, it’s perfectly golden brown crust is really appealing. How could something with two cheeses, bread, corn, and fresh herbs possibly be bad? Beautiful photo, too.
This is the type of recipe I like to have in my repertoire, especially around the holidays when we tend to have more large groups hanging around at breakfast time.
I made this Christmas morning. My husband loved it! Thanks for a great recipe that could be prepared the night before.