Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yields: 12 servings. 1 corn bread cake, crumbled 2 eggs, boiled and chopped ½ cup red onion, diced 3 or 4 celery stalks, diced Mayonnaise to taste 1 small can

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Rosemary and Goat Cheese Strata

Yields: 12 servings. 1 corn bread cake, crumbled 2 eggs, boiled and chopped ½ cup red onion, diced 3 or 4 celery stalks, diced Mayonnaise to taste 1 small can

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Corn Bread Salad

For a new side dish this summer, try the corn bread salad recipe from North Carolina’s 4-H Centennial Cookbook.

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Yields: 12 servings.

1 corn bread cake, crumbled
2 eggs, boiled and chopped
½ cup red onion, diced
3 or 4 celery stalks, diced
Mayonnaise to taste
1 small can Mexican corn
1 small can white corn
2 chopped Roma tomatoes
4 to 6 slices bacon, cooked crisp and crumbled for garnish
½ cup Cheddar cheese, shredded

Combine corn bread, eggs, onion, celery, mayonnaise, Mexican corn, white corn, and tomatoes. Top the salad with crumbled bacon and Cheddar cheese. Refrigerate salad overnight. 

North Carolina's 4-H Centennial CookbookOrder a copy
To purchase North Carolina’s 4-H Centennial Cookbook, call (919) 515-1680 or visit go.ncsu.edu/4-h_centennial_cookbook.

 



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This story was published on May 30, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.