Pimento-Cheese Featherbed Eggs

From Cook's Country | October/November 2013

Why this recipe works:

Most recipes for this cornbread-based strata call for making homemade cornbread, cutting it into cubes, and staling it in the oven before proceeding with the usual strata protocol—mixing the bread with custard and letting it sit overnight. To speed up the process, we bake our cornbread on a… read more

Most recipes for this cornbread-based strata call for making homemade cornbread, cutting it into cubes, and staling it in the oven before proceeding with the usual strata protocol—mixing the bread with custard and letting it sit overnight. To speed up the process, we bake our cornbread on a rimmed baking sheet, creating a thin, quick-cooking layer of cornbread. The increased surface area also meant that we could eliminate the staling step. To prevent the spices from clumping in the custard, we add them to the cornbread batter instead. Eggs, milk, cheddar cheese, and shallots make for a rich, flavorful base for this make-ahead brunch dish.

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Serves 10 to 12

To weigh down the assembled strata, fill two 1-quart zipper-lock bags with rice or sugar and lay them side by side over the plastic-covered surface. Serve the strata with hot sauce.

Ingredients

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