The thing about cornbread is it doesn’t keep very well. It really tastes best when you eat it warm out of the oven, and then nobody in my house seems to want anything to do with it after that. So there it sat in my fridge, the once loved cornbread that was now sadly unwanted. I took pity on the poor cornbread and decided to create something new and delicious with it so it could be loved once more. I rummaged further into my fridge and discover other ingredients that needed some love too, and this is how my Mexican cornbread strata was born. And we did love it, so much so that I may bake cornbread just so I can make this again
Mexican Cornbread Strata
2 cups cornbread, cubed
1 can (19 oz) black beans, rinsed and drained
1 cup salsa
1 cup ham or ham sausage, cubed
1/2 cup corn
1/2 cup milk
2 eggs
1/2 cup shredded cheese
Preheat oven to 350F and grease a 8″ square baking dish. Place cornbread on bottom of dish, then layer black beans, salsa, ham and corn on top. Combine milk and eggs in a small bowl and beat lightly with a fork. Pour evenly over the dish. Sprinkle with cheese. Bake for 25-30 minutes until bubbly.
Food and Whine 
it must have been a cornbread craving kind of week because i made some too! funny you mention that nobody likes it once it’s cold because i actually said (out loud) that i like cornbread BETTER when it’s cold (with cream cheese.. oh my!) this looks pretty yum… i’ll give it a shot next time i’ve got some leftovers.
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Oh too funny, maybe it’s just my cornbread then! Or my strange family. Or both.
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oh how fun! this looks like such a great variation of cornbread, and so delicious!
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No one eats the leftover cornbread at my house either. Your strata is a great idea — that would definitely get eaten!
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