Save on Pinterest

Mexican Cornbread Quiche

This dish is deliciously different from traditional quiches with a pastry crust. The corn bread base gives a nice country-style texture, while green chilies add a subtle zest.
  • Total Time
    Prep: 20 min. Bake: 70 min.
  • Makes
    12-14 servings

Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 tablespoons butter, melted
  • 1 tablespoon water
  • 13 large eggs
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 pound bulk pork sausage, cooked and drained
  • 1 cup whole milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons finely chopped onion
  • 1 cup salsa

Directions

  • In a large bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased 13x9-in. baking pan. Sprinkle with 1/2 cup cheese.
  • In a large bowl, beat remaining eggs. Add the sausage, milk, corn, chilies and onion; pour over batter. Bake, uncovered, at 350° for 60-70 minutes or until a knife inserted in the center comes out clean.
  • Top with salsa and sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • troykelly
    Oct 16, 2011

    This tasted ok. I had all the ingredients except chilies. I'll be having this for breakfast for many days. It's bland but the good thing though is that it sustains me for a very long time...