South of the Border Quiche
"A friend took this dish to a potluck and I requested the recipe from him afterwards. It's wonderful for a luncheon or dinner party."
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 (8 1/2 ounce) package Jiffy cornbread mix
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 tablespoon water
- 1 egg
- 12 eggs
- 8 ounces shredded monterey jack cheese, divided
- 1 cup milk
- 1 lb pork sausage, cooked and drained
- 1 (14 3/4 ounce) can cream-style corn
- 2 (4 ounce) cans chopped ortega green chilies, drained
- 2 tablespoons finely chopped onions
- 1 cup salsa
directions
- Mix together top 4 ingredients till just moistened. Spread over the bottom of a greased baking pan.
- Sprinkle half of the cheese over the cornbread mixture.
- In large bowl, beat 1 dozen eggs, add sausage, milk, corn, chilies, and onion and pour over cornbread batter.
- Bake, uncovered at 350 degrees for about 60 minues or until knife inserted in middle comes out clean.
- Top with salsa and sprinkle with remaining cheese.
- Return to oven until cheese melts, let stand 5 minutes before serving.
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RECIPE SUBMITTED BY
I am not one who cooks 3 meals a day because to me, cooking is supposed to be an enjoyable pursuit and I do not cook out of obligation. However, when I'm in the mood, I do like to try out new recipes.
I enjoy travelling, especially to places where I can find and explore old world architecture. I also like to browse through antique stores and flea markets, museums and galleries and I'm always looking for unique ways to redecorate my home.
Due to my husband's career, our family moved from Washington State to Utah about a year ago. We dearly miss the evergreen state and hope to return there upon our retirement. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
