Recipe

Country Ham And Spinach Cornbread Strata Recipe

Add Step-by-Step Photos	Knoxcop / All my dishes 9 months, 3 weeks ago Got this from our local "noonday" chef. It's got everything good in it; would make for a delicious brunch dish or main dish served with a good potato and salad. Enjoy! --Kn0x-- (prep time doesn't include cornbread baking!) Prep:10m Cook:45m Servings:8	Knoxcop
	country ham eggy cheesey cornbread country spinach comfort brunch dish hearty country food filling delicious

Lilliancooks

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Ingredients

1 (8 oz.) package Cornbread Mix (Jiffy or Martha White) BAKED according to directions

No-Stick Cooking Spray

1 1/2 cups (6 oz.) shredded Italian Cheese Blend

2 cups frozen chopped spinach, thawed and squeezed dry

1 cup chopped country ham

6 eggs

2 cups milk

Black pepper to taste

1 TBSP Dijon mustard

Sprinkle of nutmeg

3 green onions, cleaned & chopped

Directions

Prepare cornbread mix according to package directions, except bake in a 10-inch cast iron skillet. (Cornbread will be thin.)

Remove cornbread from skillet; cool and cut into cubes. (IF you don't have a 10 inch cast-iron, just bake it like you normally would and cut into cubes when cool!)

Spray same skillet generously with no- stick spray cooking spray. Reduce oven temperature to 350 deg.

Place cornbread cubes in skillet. Top with about half the cheese, spinach and ham. Sprinkle with remaining cheese.

In medium bowl, whisk together eggs, milk, mustard, pepper and green onions and nutmeg until well blended.

Pour evenly over ingredients in skillet.

Bake 40 to 45 minutes or until set and lightly browned.

*NOTES* 1)If you should have leftovers---remove from the iron skillet prior to refrigeration.2) You won't need salt in this recipe, the country ham is salty enough! 3) Make sure you really squeeze that spinach dry. You want your dish to be firm---not soggy! --Kn0x--

Enjoy! --Kn0x--

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Comments

lacrenshaw 9 months, 3 weeks ago said:
Superb, knox! We actually have a 3-summer country hanging in our garage! My thanks and my five.
Lorraine

lilliancooks 9 months, 3 weeks ago said:
I love the sound of this!!! I think I'll be trying this real soon! Thanks Knox!:)

chefmeow 9 months, 3 weeks ago said:
Yum, yum, yum, yum, yum and 5 forks my friend. Greatness.....

minitindel 9 months, 3 weeks ago said:
Mmmm... Mmmm... good yum yum knoxy this is wonderful thank you

five

tink

juels 9 months, 2 weeks ago said:
Oh, yum! Looks and sounds sooo goood! Bookmarked so I can try soon, thanks!

krumkake 9 months, 2 weeks ago said:
Never thought to try cornbread in a strata - great idea. Love the country ham (but it's so hard to find around this part of the US)...will have to put this in the "Try this on guests" list - sounds absolutely delish!

lilliancooks 9 months, 2 weeks ago said:
I made this last night but I didn't have country ham so I used smoked ham that I bought at the deli counter. I thought this would work but now I realize that it probably wasn't salty enough. The Jiffy cornbread mix only came in an 8.5 oz size box. When I poured the cornbread batter into the skillet it looked like it barely covered to bottom (might of been because my skillet is 11" wide) so I doubled the batter...bringing up to 17 oz. instead of 6! I think all of these changes effected the outcome of this recipe because it was too sweet. We ended up throwing away the cornbread part and just eating the rest of it...which was very good! I can't rate it because I changed it too much, which probably ruined it. So if you make this, I think you really have to use 'country ham' a '10 inch' skillet and not more than 8.5 oz of cornbread mix! I added a pic of how mine looked!

knoxcop 9 months, 2 weeks ago said:
Post Note: As Lillian said, the Jiffy mix is 8.5 oz--used to be only 6. If you bake up the cornbread in the 10 inch skillet--will be very thin and bake quickly. This is fine but I just baked mine in a regular dish as always and cut it up into squares when cool. I have edited this recipe to reflect Lillian's review as well as my own tips. Thanks, --Kn0x--

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