The thing about cornbread is it doesn’t keep very well. It really tastes best when you eat it warm out of the oven, and then nobody in my house seems to want anything to do with it after that. So there it sat in my fridge, the once loved cornbread that was now sadly unwanted. I took pity on the poor cornbread and decided to create something new and delicious with it so it could be loved once more. I rummaged further into my fridge and discover other ingredients that needed some love too, and this is how my Mexican cornbread strata was born. And we did love it, so much so that I may bake cornbread just so I can make this again
Mexican Cornbread Strata
2 cups cornbread, cubed
1 can (19 oz) black beans, rinsed and drained
1 cup salsa
1 cup ham or ham sausage, cubed
1/2 cup corn
1/2 cup milk
2 eggs
1/2 cup shredded cheese
Preheat oven to 350F and grease a 8″ square baking dish. Place cornbread on bottom of dish, then layer black beans, salsa, ham and corn on top. Combine milk and eggs in a small bowl and beat lightly with a fork. Pour evenly over the dish. Sprinkle with cheese. Bake for 25-30 minutes until bubbly.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
