Saturday, July 21, 2012

Cornbread Quiche!



This is a recipe that is the result of a request made by one of our regular "Sweet Tea and Cornbread" readers.  He asked for a  'breakfasty' recipe using cornbread.  At first, I was a little stumped, but after thinking about it for a day or two, I decided to do a 'cornbread quiche'.  We love quiche at our house, but I had never used cornbread in one before.  But, when you think about it, why not?  We ate this for dinner, but it would be great for a late breakfast, lunch or brunch.   Here is what you will need:
Ingredients:
1 lb breakfast sausage  (you could also use chopped ham or bacon)
1 box Jiffy cornbread mix
1/2 cup chopped onion
4 eggs, beaten
1/2 cup half and half
1 can creamed corn
1 cup sour cream
1/2 stick butter, melted
1 cup shredded cheddar cheese
1/2 cup grated asiago or Parmesan cheese
1 Tbs. sugar
dash of salt
dash of garlic powder
a few drops of Tabasco sauce




Brown the sausage and chopped onion. Drain when browned.

I used this smokehouse sausage made by my favorite sausage maker, Purnell's.  I don't know if this is a new product on the market, but it's new here and I love smoked sausage.  You can also use regular breakfast sausage (try Purnell's if you can get it), chopped ham or even bacon would be great!

Mix all of the other ingredients except the cheeses...Jiffy cornbread mix, butter, creamed corn, half and half, sour cream, eggs and seasonings.  Stir until well blended and then fold in the shredded cheddar cheese.
Sprinkle the browned sausage in a dish you have sprayed well with nonstick cooking spray.  You need a deep pie plate for this or I used my Corning French White quiche dish.  You can also  bake it in  a 2 quart casserole dish and cut it in squares.


Pour the quiche mixture over the sausage and then sprinkle the top with grated asiago or Parmesan cheese.  If you don't care for asiago or Parmesan you could use some shredded Swiss cheese or even Monterrey Jack or more cheddar. Place in a preheated 350 degree oven for about 40-45 minutes.  Test at 40 minutes by inserting a sharp knife in the center and it should come out clean when done.  Watch to be sure the top doesn't brown too much.  Place it on the middle rack.  
COOKING TIP:  Before you fill your quiche pan or deep pie plate, place it on a large cookie sheet or pizza pan, then fill it. This makes the quiche cook more evenly and if it does spill over the pan catches it. It's also easier to move in and out of the oven without spilling.

When it's nice and brown, remove it from the oven and let it sit for about 5 minutes before serving.
Cornbread quiche, fried potatoes and sliced tomatoes from the garden!






4 comments:

  1. This sounds and looks so delicious. I cant wait to try this week!

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  2. Gotta try this but using my own cornbread mixture!

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  3. I made this tonight and it is awesome! I will add green chile next time, but it is delicious exactly the way it is here!

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  4. I made this and it turned out great! My family loved it.This will be something I will be making at least once a month and bring to family gatherings

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