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Mexican Cornbread Quiche


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Top with salsa and sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 289 calories, 17g fat (7g saturated fat), 227mg cholesterol, 600mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 12g protein.


Average Rating: 3
  • 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...

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