Table of Contents

Corn Bread and Broccoli Rabe Strata (Melissa Clark)

The scent of cornbread always pulls me back to childhood summers spent at my grandmother’s farm. She’d bake it in a cast iron skillet, the edges crisped to perfection, and we’d slather it with homemade butter and honey. While her cornbread was simple, comforting perfection, this strata takes that familiar foundation and elevates it to something truly special. The slightly bitter broccoli rabe, the creamy ricotta, and the salty Gruyère create a symphony of flavors that dance on your tongue. It’s a dish that feels both rustic and refined, perfect for a weekend brunch or a holiday gathering.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45-55 minutes
Total Time: 5 hours (includes resting time)
Servings: 16
Yield: One 9×13 inch strata
Dietary Type: Vegetarian

Ingredients

1 ½ tablespoons extra virgin olive oil, more for pan
1 garlic clove, minced (or more, to taste)
¼ teaspoon crushed red pepper flakes
1 lb broccoli rabe, outer leaves and thick stems removed, florets and tender stems coarsely chopped (about 3 cups)
1 teaspoon kosher salt, more to taste
¼ cup chopped roasted red pepper
¼ cup chopped pitted kalamata olive (optional)
8 large eggs, lightly beaten
4 cups whole milk or 4 cups half-and-half
¼ teaspoon ground black pepper
2 lbs cornbread, cut into 2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese
6 ounces grated Gruyère cheese (1 1/2 cups)

Equipment Needed

9-by-13-inch baking dish
Large skillet
Mixing bowls
Whisk
Plastic wrap

Instructions

Prepare the baking dish: Lightly oil a 9-by-13-inch baking dish with extra virgin olive oil. This will prevent the strata from sticking.
Sauté the broccoli rabe: In a large skillet, heat 1 ½ tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to burn the garlic, as it will become bitter.
Cook the broccoli rabe: Add the chopped broccoli rabe to the skillet and increase the heat to medium-high. Cook, stirring occasionally, for 2 minutes.
Steam the broccoli rabe: Add ½ teaspoon of kosher salt and ¼ cup of water to the skillet. Reduce the heat to medium, cover the skillet, and cook until the broccoli rabe is very tender, about 3 minutes longer. The water will create steam, which helps to tenderize the broccoli rabe.
Adjust moisture (if necessary): If the mixture looks watery when the broccoli rabe is done, let it simmer uncovered for a minute to dry it out. You want the broccoli rabe to be tender but not swimming in liquid.
Combine the vegetables: Transfer the cooked broccoli rabe to a bowl. Stir in the chopped roasted red pepper and kalamata olives (if using). Set aside.
Make the custard: In a separate bowl, whisk together the eggs, whole milk (or half-and-half), the remaining ½ teaspoon of kosher salt, and the ground black pepper until well combined. This custard is the heart of the strata, providing richness and moisture.
Assemble the strata: Spread the cornbread cubes evenly in the prepared baking dish.
Layer the vegetables: Scatter the broccoli rabe mixture evenly over the cornbread.
Dot with ricotta: Dot the cornbread and vegetable mixture with dollops of fresh ricotta cheese. Distribute the ricotta evenly for the best flavor in every bite.
Pour the custard: Pour the egg custard evenly over the cornbread, making sure to saturate all the cubes. Gently press down on the cornbread to ensure it absorbs the custard.
Sprinkle with Gruyère: Sprinkle the grated Gruyère cheese evenly over the top of the strata. The Gruyère will melt and create a delicious, golden-brown crust.
Refrigerate: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cornbread to fully absorb the custard, resulting in a moist and flavorful strata.
Preheat the oven: When ready to bake the strata, remove it from the refrigerator and let it rest at room temperature while the oven preheats to 350 degrees Fahrenheit. Allowing the strata to come to room temperature helps it bake more evenly.
Bake: Bake the strata in the preheated oven until it is firm and golden brown on top, about 45 to 55 minutes. The center should be set and not jiggly. A knife inserted into the center should come out clean.
Cool: Cool the strata for at least 20 minutes before serving. This allows the strata to set up properly and makes it easier to cut.
Serve: Serve hot or warm.

Expert Tips & Tricks

Use day-old cornbread: Slightly stale cornbread works best in this recipe, as it absorbs the custard more effectively without becoming soggy.
Customize the cheese: Feel free to substitute other cheeses for the Gruyère, such as sharp cheddar, provolone, or Fontina.
Add protein: For a heartier dish, add cooked sausage, bacon, or ham to the vegetable mixture.
Make it ahead: The strata can be assembled up to 24 hours in advance. Just be sure to keep it tightly covered in the refrigerator.
Prevent burning: If the top of the strata starts to brown too quickly, tent it loosely with foil during the last 15 minutes of baking.

Serving & Storage Suggestions

This Corn Bread and Broccoli Rabe Strata is delicious served hot or warm as a vegetarian main course or a side dish. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil for an extra touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350°F oven until warmed through, or microwave individual portions. While freezing is possible, it might affect the texture of the cornbread and custard. It’s best enjoyed fresh or within a few days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	313.2 kcal	N/A
Calories from Fat	138 g	44%
Total Fat	15.3 g	23%
Saturated Fat	6.3 g	31%
Cholesterol	154.1 mg	51%
Sodium	629.9 mg	26%
Total Carbohydrate	29.1 g	9%
Dietary Fiber	0.8 g	3%
Sugars	3.6 g	14%
Protein	14.8 g	29%

Variations & Substitutions

Gluten-Free: Use gluten-free cornbread to make this strata gluten-free.
Dairy-Free: Substitute non-dairy milk for the whole milk or half-and-half, and use a dairy-free ricotta and Gruyère alternative.
Seasonal Vegetables: Swap the broccoli rabe for other seasonal vegetables such as spinach, kale, butternut squash, or mushrooms.
Spicy Kick: Add a pinch of cayenne pepper to the egg custard for a spicy kick.
Herbs: Incorporate fresh herbs like thyme, rosemary, or sage into the strata for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought cornbread for this recipe?
A: Yes, you can use store-bought cornbread. Just make sure it’s a good quality cornbread and not too sweet.

Q: Can I make this strata ahead of time and freeze it?
A: While you can freeze the strata, the texture of the cornbread and custard may change. It’s best to enjoy it fresh or within a few days of making it.

Q: What can I substitute for the broccoli rabe?
A: If you don’t like broccoli rabe, you can substitute other leafy greens such as spinach, kale, or chard.

Q: Can I add meat to this recipe?
A: Yes, you can add cooked sausage, bacon, or ham to the vegetable mixture for a heartier dish.

Q: How do I know when the strata is done baking?
A: The strata is done when it is firm and golden brown on top, and a knife inserted into the center comes out clean. The center should be set and not jiggly.

Final Thoughts

This Corn Bread and Broccoli Rabe Strata is a truly special dish that’s perfect for any occasion. Whether you’re looking for a vegetarian main course, a delicious side dish, or a crowd-pleasing brunch recipe, this strata is sure to impress. So gather your ingredients, preheat your oven, and get ready to experience the magic of this culinary masterpiece. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share it with the people you love! Enjoy!

Corn Bread and Broccoli Rabe Strata (Melissa Clark) Recipe