Southwestern Cornbread Strata With Creamy Spicy Tomato Sauce Recipes

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SOUTHWESTERN CORNBREAD



Southwestern Cornbread image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
  • In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
  • Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SPICY STRATA



Spicy Strata image

Provided by Aida Mollenkamp

Categories     main-dish

Time 13h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
6 medium scallions, ends trimmed and thinly sliced (about 1 cup)
8 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
6 large eggs
1 1/2 cups half-and-half
1 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 pound loaf ciabatta or French bread, sliced 3/4-inch thick
1 1/2 cups shredded Jack cheese (about 4 ounces)
1/2 cup pickled jalapenos, rinsed and coarsely chopped
1/2 cup chopped fresh cilantro leaves, plus more for garnish
Sour cream, for garnish
Avocado, for garnish

Steps:

  • Butter 8-by-8-inch baking dish and set aside. Heat butter over medium heat. When it foams, add scallions, and cook until just softened, about 1 minute. Add asparagus and cook until bright green and beginning to soften, about 2 minutes; remove from heat.
  • Whisk eggs, half-and-half, salt, cumin, and pepper in a large bowl until evenly combined. Arrange half of the bread in bottom of prepared dish. Sprinkle with 1/2 cup of the cheese and half each of jalapenos, cilantro, and asparagus mixture. Pour over half of egg mixture. Repeat layering with remaining bread, another 1/2 cup of the cheese, and remaining chilies, cilantro and asparagus mixture. Pour remaining egg mixture over top.
  • Sprinkle strata with another 1/4 cup of the cheese and push to ensure bread is submerged in egg custard. Cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 1 to 12 hours.
  • When ready to bake, heat oven to 325 degrees F and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes.
  • Sprinkle strata with remaining 1/4 cup of the cheese and bake until puffed and edges pull away slightly, about 40 to 45 minutes. Cool for at least 5 minutes before serving. Serve with some cilantro, sour cream, and avocado, as desired.

SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE



Southwestern Cornbread Strata with Creamy Spicy Tomato Sauce image

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 24

Butter, for the baking dish
12 large eggs
2 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 1/2 pounds cornbread (store-bought or homemade), cut into 1- to 1 1/2-inch cubes and dried overnight (about 8 heaping cups)
1 tablespoon canola oil
8 ounces fresh chorizo or turkey sausage, casings removed
1 medium red onion, halved and thinly sliced
1 yellow bell pepper, thinly sliced
1 poblano chile, thinly sliced
1/4 cup chopped fresh cilantro leaves, plus whole leaves for garnish
1 cup grated sharp white Cheddar
1 cup grated Monterey Jack cheese
4 ounces goat cheese, cut into small pieces
1/4 cup crumbled cotija cheese
Creamy Spicy Tomato Sauce:
2 tablespoons olive or canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, roughly chopped
8 plum tomatoes, seeded and chopped
2 teaspoons chipotles in adobo puree
2 tablespoons Mexican crema, creme fraiche or sour cream
Juice of 1/2 lime

Steps:

  • For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
  • Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
  • Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
  • Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
  • For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
  • Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
  • Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.

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