Recipe: Cheesy Garlic & Herb Cornbread Strata (Gluten Free!)

Gluten Free Cheesy Garlic and Herb Cornbread Strata Recipe – like a cross between a traditional cornbread casserole and strata, this delicious Southern-style cornbread dish is made from scratch and so simple and easy to make! Vegetarian-friendly and perfect for Easter brunch or a Thanksgiving side (or anytime – including breakfast!), the mix combines egg with parmesan cheese, cheddar cheese, garlic and fresh herbs, mixed through cubes of homemade cornbread.

Click to pin this recipe on Pinterest!

I never realised just how much being in a relationship with someone from 'the South' would impact my cooking. 

You see, as a kid I'd travelled to the US plenty of times on vacation - and whilst the portion sizes were so much bigger, most of the food was pretty similar to what you could find here in Australia - so why would this Southern boy eat any differently? 

Ohhh boy was I wrong. 

For the past 11 years, I've had a crash course in Southern cooking. Marrying a boy from Louisiana has meant that I now know how to make jambalaya, know what crawfish etouffee is and can correctly pronounce boudin.... among many other things.

But it wasn't all that easy to begin with. 

Click to pin this recipe on Pinterest!

You see, the first time Jesse came out for Christmas, I thought I'd make some Southern dishes so my family could experience some of his family's favourites - and Jesse would feel more at home. 

But I was totally out of my depth. 

The first time I made cornbread, I was sure things were going to go wrong. It looked like cake batter, felt like cake batter - but it definitely did not taste like cake batter... and surely those crunchy cornmeal bits would be awful?! 

And then I decided to make pumpkin pie too - which was the opposite of my should be sweet but is savoury dilemma. You see, I'd only ever eaten pumpkin as a savoury option - so making a dessert with pumpkin sounded like a disaster waiting to happen. 

Luckily, after a few attempts, I managed to nail the perfect pumpkin pie - and after a few flat pans of cornbread and a few kitchen disasters, I managed to nail a perfect fluffy cornbread recipe too. 

Click to pin this recipe on Pinterest!

... and the girl who once though cornbread was a terrible idea is cornbread's biggest fan... seriously, I could eat cornbread all day every day and not get tired of it. 

But recently I decided I wanted to do something different with cornbread. I was thinking about making my Easy Gluten Free Ham and Cheese Strata Recipe, but decided I wanted something different - and then wondered if I could swap the bread cubes for cornbread cubes.

Deciding to switch up the flavours too, I baked a pan of cornbread, cut it into cubes and then made an egg mix full of garlic, cheese and herbs and mixed it all together. This could have gone terribly wrong - but luckily it went deliciously right and became a new family favourite. 

Perfect for brunch or a side dish, I'm sure it will be a favourite in your house too!

So let me share the recipe with you! >> 

gluten free, eggs, brunch, breakfast, cornbread, thanksgiving side dishes, easter brunch recipes, easter brunch, strata, cornbread casserole, southern recipes, healthy

Brunch, Lunch, Main Meals, Side Dishes

Yield: 6-8 servesAuthor: Southern In Law

Cheesy Garlic and Herb Cornbread Strata Recipe (Gluten Free)

Gluten Free Cheesy Garlic and Herb Cornbread Strata Recipe – like a cross between a traditional cornbread casserole and strata, this delicious Southern-style cornbread dish is made from scratch and so simple and easy to make!

Vegetarian friendly and perfect for Easter brunch or a Thanksgiving side (or anytime – including breakfast!), the mix combines egg with parmesan cheese, cheddar cheese, garlic and fresh herbs, mixed through cubes of homemade cornbread.

Click to pin this recipe on Pinterest!

prep time: 20 minscook time: 90 minstotal time: 110 mins

ingredients:

For the Cornbread:

• 1 cup (150g) gluten free polenta/cornmeal
• 1 cup (120g) gluten free plain flour
• 1 tbsp baking powder
• 2 eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup butter, melted
• 1 1/2 cups milk

For the Egg Mixture:

• 2 cups milk
• 5 eggs
• 1 cup grated parmesan cheese, divided in half
• 1 cup grated cheddar cheese
• 4 cloves garlic, crushed
• A handful of fresh basil and parsley, finely chopped*
• Salt and pepper

instructions

For the Cornbread:

1. Preheat your oven to 200C/390F.
2. Line a 9x13" baking tin with baking paper and set aside.
3. Mix all of your cornbread ingredients and pour into your prepared tin.
4. Bake for 25-30 minutes or until cooked through and a skewer inserted into the centre removes clean.
5. Leave to cool and then slice into cubes.

To Make Your Strata:

1. Preheat your oven to 180C/355F.
2. Grease a casserole dish (I used the 7x12" ceramic baking dish shown) and set aside.
3. In a mixing bowl, combine your milk, eggs, half of your parmesan cheese, cheddar cheese, garlic and herbs and season with salt and pepper.
4. Add in your cornbread cubes and gently mix, ensuring all of your cornbread cubes are coated with your egg mixture.
5. Pour your cornbread mix into your prepared dish and top with your remaining parmesan cheese.
6. Cover with foil and bake for 30 minutes, before removing your foil and baking for a further 30 minutes or until cooked through and golden on top.
7. Serve immediately or leave to cool before placing in the fridge to eat later, or slicing to freeze. If freezing, freeze in individual slices to reheat and eat later.

NOTES:

*Cheats tip! Use ~1 tbsp of Gourmet Garden's Mixed Herbs paste instead of the fresh herbs for an easier option!

You can add whatever you like to this recipe. We love adding cooked bacon pieces and sundried tomatoes!

https://www.southerninlaw.com/2019/03/gluten-free-cheesy-garlic-and-herb-cornbread-strata-casserole-recipe.html

Created using The Recipes Generator

But tell me, 

Are you someone who likes to experiment with different cuisines? 

Or do you stick to what you know?

I love experimenting and always have. I think it started with learning languages at school, because I always wanted to try cooking different traditional Italian/French/German recipes and my love of experimenting with different cuisines grew from there! It also helps that I live in Sydney, which is full of people of all cultures aso I am constantly exposed to new and exciting things!

    

   

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