Not dinner, but my breakfast was an amazing cornbread strata that has me excited that I made enough for the rest of the week.That sounds great. Do you mind posting the recipe? Or link to it?
Sure. I based this off a couple of recipes and scaled down for using up half a batch of leftover cornbread, but I imagine you could scale back up again, just use a 9x13 dish and increase cooking time to 45 minutes. Also, note that it's best to let it sit for a few hours before baking so this isn't a good last minute dish.
1/2 batch of cornbread (6 muffins or 1/2 loaf), crumbled
1/2 bell pepper, sauteed + 1/2 onion, sauteed OR 1 cup frozen peppers and onions (I had the latter)
1 cup milk or cream
salt & pepper
2 ounces cheddar, shredded (about 1/2 cup)
Grease a 9x9 casserole dish.
Put cornbread in the bottom, then top with vegetables.
In a separate bowl, beat together eggs and milk with salt and pepper, then pour over cornbread and vegetables.
Sprinkle with cheese.
Cover tightly with plastic wrap and refrigerate for 4 to 8 hours.
Preheat oven to 350 F.
Uncover casserole and bake for 30 minutes, or until cheese is bubbly.
Allow to cool for at least 10 minutes before serving.
Edited to add:
This makes 4 servings for me, but I'm a small woman, so your mileage may vary. This morning I served the reheated leftovers with an over easy egg on top, and it was pretty amazing.