Brunch is usually a restaurant affair: The cocktails and coffee drinks are fancier, the eggs are expertly poached, and the hashbrowns are always crispy. But having brunch out is also a hassle, what with parking and reservations (or long waiting lists) and that whole leaving-your-house thing. Luckily, the meal can be very easy to tackle at home—and a great way to clean out your fridge before a new grocery haul comes in. This Texan riff on strata, or savory bread pudding, folds all manner of breakfast flavors into cornbread. You could substitute cooked and crumbled chorizo or chopped bacon, although ham does dress this dish up a bit. For a spring variation, swap the Ro-Tel for a cup of peas and the cheddar for Swiss. (This…
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