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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.
  • Total Time
    Prep: 20 min. Bake: 70 min.
  • Makes
    12-14 servings

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.
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