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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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 eggs |
1 cup (4 ounces) shredded monterey jack cheese, divided |
1 pound bulk pork 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:
1. 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.
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 near 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. Yield: 12-14 servings.
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