Ingredients
1 pound bulk pork sausage1 medium onion, chopped4 cups cubed cornbread1/2 cup frozen corn1 cup shredded cheddar cheese4 large eggs1-1/4 cups 2% milk1/2 cup salsa1/2 cup sour cream
Preparation
In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight.
Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
