corn, cheddar and scallion strata
I have a lot of feelings about lunch boxes, none of them especially genial. But as this teeny tiny that I only just brought home from the hospital, barely able to utter a “beh” and now able to fill a 2-hour car ride back from a beach house with all the words every uttered (hm, wonder where he gets it) begins kindergarten this week, and will do so with a lunchbox in hand, I’ve realized that the only way to move forward with my grouchy feelings about lunch boxes is to air them here, in this town’s square, and then move on.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter
- 3 cups fresh corn (cut from 3 small-to-average cobs)
- 1 1/2 cup thinly sliced scallions (both white and green parts from a 4-ounce bundle)
- 8 cups whole wheat, country or French bread in 1-inch cubes (weight will vary from 10 to 14 ounces, depending on bread type)
- 2 cups (6 ounces) coarsely grated sharp cheddar
- 1 cup (2 ounces) finely grated parmesan
- 9 large eggs
- 2 tablespoons mayonnaise (optional, see Note up top)
- 2 3/4 cups milk
- 1 teaspoon table salt or 2 teaspoons of a coarse sea salt
- Freshly ground black pepper