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Mexican Cornbread Quiche

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.
12-14 ServingsPrep: 20 min. Bake: 70 min.

Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 tablespoons butter, melted
  • 1 tablespoon water
  • 13 eggs
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 1 pound bulk Johnsonville® Ground Sausage, cooked and drained
  • 1 cup 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 13-in. x 9-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 near 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. Yield: 12-14 servings.
© Taste of Home 2013

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Mexican Cornbread Quiche (continued)

Nutrition Facts: 1 serving (1 piece) equals 289 calories, 17 g fat (7 g saturated fat), 227 mg cholesterol, 600 mg sodium, 21 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013