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 1/2 teaspoons Diamond Crystal kosher salt (or ¾ teaspoon Morton’s kosher salt), plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 6 large eggs
- 2 cups whole milk
- 1 1/2 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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