Corn and Cheddar Strata

We are getting really close to baby time. Even though I am writing this a couple months ahead of time, this still feels close to baby time. I am doing lots of preparation for this birth but still feel kind of behind. We are still figuring out what to do with the crib situation…do we move the Fudgelet to a regular bed or order another crib for the baby? I am leaning towards new crib but the ones we like are pricey and maybe I am being overly cautious? I don’t know…and I still need to buy some other stuff for the baby, like a new baby monitor. Ours is fine…a bit buggy, but all of the video ones seem to have bugs and not last very long. Regardless, our current one is okay but probably won’t last much longer (hopefully until next summer or so when I plan on being done using it for the Fudgelet). By the time this post is live, I’m hopeful all of this will be sorted out and I can just worry about the stuff I can’t fully prepare for (when labor starts, how the Fudgelet will be when I’m at the hospital, how the new kid will handle newborn things, how we will handle two kid things…).

BUT! Something I have done a better job with this time is making meals ahead of time. What I’ve been doing is making doubles of meals that freeze well. When I saw this recipe (and saw it is supposed to freeze well), I figured it would be great. I made it as is, and then since it made so much, I simply saved half of it for the freezer. It was a big hit with all of us, and I figured it would be so easy to have as a post-second baby meal.

I made some homemade sausage patties to go with it and it was delicious. Perfect for breakfast, lunch, or dinner (we had the leftovers for breakfast and lunch and ate it fresh for dinner).

Directions for Corn and Cheddar Strata

Adapted from Smitten Kitchen

  • 3 cups frozen corn or 3 ears of corn (cooked and cut off the cob)
  • 4 green onions, chopped
  • 10 ounces hearty bread cut into 1-inch cubes (about 8 cups, either whole wheat, country, or French bread)
  • 6 ounces shredded sharp cheddar
  • 2 ounces grated Parmesan cheese
  • 9 eggs
  • 2 Tablespoons mayonnaise
  • 2.75 cups milk
  • 1.5 teaspoons coarse sea salt
  • Freshly ground black pepper

Butter/spray with cooking spray a baking dish (3 quart size, lasagna pan, or 9×13 inch style pan). In a medium bowl, stir together the corn and green onions. In a different bowl, stir together the two cheeses. In a large bowl, beat the eggs and mayo together, then whisk in the milk, salt, and 1/2 teaspoon of black pepper.

Place 1/2 of the bread cubes in the baking dish, then add half of the corn mixture and half of the cheese mixture. Repeat with the remaining bread/corn/cheese. If you dish is deeper and less long, then you can do it in thirds instead.

Pour the egg mixture on top. Cover with plastic wrap and refrigerate for at least 8 hours, or up to 1 day ahead.

When you are ready to bake it, preheat the oven to 350 degrees F. Remove the plastic wrap and bake it uncovered until it puffs and is cooked through (you can stick a thermometer in to make sure it gets to around 160 degrees F), which takes about 45-60 minutes. Let it stand for 5 minutes before serving.

If desired, you can bake it ahead and freeze it for a future meal.

Directions for Corn and Cheddar Strata (without pictures)

Adapted from Smitten Kitchen

  • 3 cups frozen corn or 3 ears of corn (cooked and cut off the cob)
  • 4 green onions, chopped
  • 10 ounces hearty bread cut into 1-inch cubes (about 8 cups, either whole wheat, country, or French bread)
  • 6 ounces shredded sharp cheddar
  • 2 ounces grated Parmesan cheese
  • 9 eggs
  • 2 Tablespoons mayonnaise
  • 2.75 cups milk
  • 1.5 teaspoons coarse sea salt
  • Freshly ground black pepper

Butter/spray with cooking spray a baking dish (3 quart size, lasagna pan, or 9×13 inch style pan). In a medium bowl, stir together the corn and green onions. In a different bowl, stir together the two cheeses. In a large bowl, beat the eggs and mayo together, then whisk in the milk, salt, and 1/2 teaspoon of black pepper.

Place 1/2 of the bread cubes in the baking dish, then add half of the corn mixture and half of the cheese mixture. Repeat with the remaining bread/corn/cheese. If you dish is deeper and less long, then you can do it in thirds instead. Pour the egg mixture on top. Cover with plastic wrap and refrigerate for at least 8 hours, or up to 1 day ahead.

When you are ready to bake it, preheat the oven to 350 degrees F. Remove the plastic wrap and bake it uncovered until it puffs and is cooked through (you can stick a thermometer in to make sure it gets to around 160 degrees F), which takes about 45-60 minutes. Let it stand for 5 minutes before serving.

If desired, you can bake it ahead and freeze it for a future meal.

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