Smoky Gouda & Kale Cornbread Strata with Roasted Red Peppers

Perfect for a cozy weekend brunch or a satisfying weeknight dinner, this Smoked Gouda & Kale Cornbread Strata offers a delicious blend of textures and flavors. Layers of tender cornbread, sautéed kale, and sweet roasted red peppers are baked in a creamy, savory custard infused with rich, smoky Gouda cheese. It's a comforting dish that's surprisingly easy to assemble and a fantastic way to use up leftover cornbread.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 60 minutes

Servings 4 servings

Ingredients

• 6 cups stale cornbread, cubed (from a 9x9-inch pan)
• 4 cups fresh kale, destemmed and chopped (about 5 oz)
• 1 tbsp olive oil
• 1 cup jarred roasted red peppers, drained and sliced
• 1.5 cups shredded smoked Gouda cheese (about 6 oz)
• 6 large eggs
• 1.5 cups whole milk
• 1/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• Pinch of ground nutmeg
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add chopped kale and sauté for 3-5 minutes until wilted. Season lightly with salt and pepper, then set aside.
3. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, onion powder, nutmeg, salt, and black pepper until well combined.
4. Arrange half of the cornbread cubes evenly in the prepared baking dish.
5. Layer half of the sautéed kale, half of the sliced roasted red peppers, and half of the shredded smoked Gouda cheese over the cornbread.
6. Repeat the layering with the remaining cornbread, kale, roasted red peppers, and smoked Gouda.
7. Pour the egg mixture evenly over the layers in the baking dish. Gently press down on the cornbread cubes with the back of a spoon to ensure they soak up the custard.
8. Bake for 40-45 minutes, or until the strata is golden brown, puffed, and a knife inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
9. Let the strata rest for 10-15 minutes before serving to allow it to set and for easier slicing.
10. Serve warm as a hearty main dish or a comforting side.

Chef's Note

For best results and maximum flavor absorption, assemble the strata the night before and let it chill in the refrigerator. This allows the cornbread to fully soak up the custard, leading to an incredibly moist and flavorful dish. Just pull it out of the fridge an hour before baking!

Make-Ahead Tips

This strata can be assembled up to 24 hours in advance and stored, covered, in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or oven.

Substitutions

Feel free to swap Smoked Gouda for smoked cheddar or Gruyere. Spinach can be used instead of kale. For a meatier twist, add cooked crumbled sausage or bacon to the layers. Use almond milk for a dairy-free option, though the texture may vary slightly.