Mexican Cornbread Quiche

Name: Mexican Cornbread Quiche
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

11 ingredients

4 steps

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

1

In a large bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased
2

. Sprinkle with 1/2 cup cheese.
3

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.
4

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