Mexican Sausage and Cornbread Strata submitted by Mom Johnson Description This recipe calls for chorizo but I usually substitute Hot or Spicy Italian Sausage. Directions In a large skillet, cook meat and onion over medium-high heat for 5-7 minutes or until cooked through, breaking into crumbles; drain. In a large bowl, combine the meat/onion mixture, corn and pico de gallo; fold in the cornbread. Transfer to a greased 13x9 inch baking dish. in another bowl, whisk the eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture. Refrigerate, covered, several hours or overnight. Preheat oven to 350 degrees. Remove strata from the refrigerator and bake, uncovered for 45 minutes or until golden brown and center is set. Sprinkle with grated cheese and bake 5-8 minutes longer or until cheese is melted. Let stand about 10 minutes before serving. Serve with extra salsa, chopped cilantro, sliced avocados or guacamole. Ingredients 1 pound fresh chorizo (or hot Italian sausage) 1 medium onion, finely chopped 1 cup frozen white or yellow corn, thawed 1 cup pico de gallo, drained 8 cups coarsely crumbled corn bread 8 large eggs 2 cups milk 1/2 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. pepper 1 cup shredded Mexican cheese blend Salsa, cilantro, sliced avocados or guacamole for toppings