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Mexican Cornbread Quiche

Name: Mexican Cornbread Quiche
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 12-14 servings.
Cuisine: North America, Mexican
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

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 70 min.

Makes

12-14 servings

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.

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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.

Mexican Cornbread Quiche

Ingredients

Directions

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