This corny strata is made with cornbread cubes, corn kernels, jalapeños, scallions, and sharp cheddar cheese. For a tangy finish, serve it with a dollop of yogurt or sour cream and hot sauce.

If you don’t like the heat, try adding a diced mild pepper such as poblano or even green bell pepper instead of the jalapeños. If you want more of a breakfast feel, add a couple strips of cooked and crumbled bacon. The options are endless!

Strata is a cross between bread pudding and frittata—eggier than bread pudding, it easily slides into frittata’s savory territory.

The recipe is highly adaptable, working with any stale bread from bagels to biscuits, and can accommodate any number of mix-ins, for the perfect fridge clean-out casserole.

For best results, assemble it the night before so the bread can soak up the egg-milk mixture, then bake it in the morning for an easy and impressive brunch centerpiece.

read more about this technique here