Go Back
Overnight Green Chile Cornbread Egg Bake
Melissa Hart

Overnight Green Chile Cornbread Egg Bake

Leftover cornbread absorbs eggs differently from sandwich bread: it softens but keeps a little grit and toasted corn flavor. Drained green chiles and pepper Jack make the pan lively without needing salsa on top. Use sturdy day-old cornbread, not a fresh cake that collapses when pressed.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 cups day-old cornbread cubes
  • 2 cans diced green chiles 4 ounces each, drained
  • 1 1/2 cups shredded pepper Jack cheese
  • 8 large eggs
  • 2 1/2 cups whole milk
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter for the dish

Method
 

  1. Butter a 9-by-13-inch baking dish. Arrange the cornbread cubes in the dish and scatter the drained chiles and pepper Jack between them.
  2. Whisk the eggs, milk, cumin, salt, garlic powder and pepper until smooth.
  3. Pour the custard over the cornbread. Press lightly once, taking care not to mash the cubes.
  4. Cover and refrigerate for at least 8 hours and up to 14 hours. Let stand at room temperature for 30 minutes while the oven heats to 350°F.
  5. Bake uncovered for 45 to 50 minutes, until lightly browned and 160°F in the center. Rest 10 minutes before cutting.