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.
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
