Whether it’s a weekday and you’re trying to prepare something quick and delicious for breakfast or a longer brunch on the weekend, my Cornbread and Ham Stovetop Strata will surely please everyone. What makes this strata slightly different from a classic strata is that you prepare the whole thing on the stovetop — no need for an oven.
Cubes of cornbread either homemade or store-bought, crisp up in an iron skillet within minutes and replace traditional white bread, offering great texture and corn flavor. Diced onion, seasonings and deli ham, sliced in ribbons, are distributed into the pan with the cornbread, then the eggs are whisked and drizzled over top to become a creamy binder. After a quick steam, the entire strata is complete.
Top with freshly grated Parmesan cheese and some minced dill for freshness. I like to serve it anytime of the day, but somehow mornings always seem most delightful.
*may contain commissioned links
Ingredients
4 cups cornbread cubes
1 small white onion, diced
1 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
4 ounces deli ham, sliced
4 large eggs
1/4 cup heavy cream or whole milk
3 tablespoons parmesan cheese
2 tablespoon fresh dill, minced
olive oil for cooking
(Serves 4)
To Prepare:
- In a 9-inch iron skillet, add 2 teaspoons olive oil and place over medium heat. Add cornbread cubes and stir.
- Allow cubes to toast slightly in pan to create a crust, about 4 minutes. *try not to break apart when stirring.
- Add onion and butter, stir gently. Saute for 3 mintues. Season with salt and pepper, stir.
- Add ham and stir. In a small bowl, whisk eggs and cream. Drizzle eggs over top of cornbread.
- Reduce heat to low and cover with lid. Cook for 4-5 minutes, or until eggs are solidified, yet creamy.
- Remove from heat and top with parmesan and dill before serving. Enjoy!
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