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Cornbread Strata with Cheddar & Jalapeños
Ingredients
  • 4 tablespoons softened butter, divided
  • 6 cups lightly packed (about 12 ounces) cornbread, homemade or store-bought, cut into 1-inch cubes
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon Morton’s kosher salt), plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 6 large eggs
  • 2 cups whole milk
  • 1 ½ cups corn kernels, fresh or frozen
  • 1 to 2 jalapeños, thinly sliced
  • 5 scallions, thinly sliced (both white and green parts)
  • 1 garlic clove, finely grated
  • 8 ounces sharp cheddar, coarsely grated
  • Whole-milk Greek yogurt or sour cream and hot sauce, to serve (optional)
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