Cornbread And Sausage Quiche – This cornbread and sausage quiche is something different than expected and perfect for sharing at a potluck. Potlucks generate a homespun sense of community. They are inherently purposed to highlight the sheer joy of sharing. The sharing of great company, colorful stories, lots of laughs and of course, plenty of good food. At the invitation of Martha White, today I’m participating in a virtual potluck with 9 other great bloggers. At the end of today’s post, you’ll see links to more tasty cornbread creations.
What would a potluck be without homemade bread? In my opinion, there’s no wrong time of day to enjoy cornbread. So for today’s potluck, I’m bringing this hearty Cornbread and Sausage Quiche. This quiche can certainly be served for breakfast or brunch, but it’s also fitting to be paired with a salad for lunch or supper.
Ingredients you’ll need:
1 [6] oz pkg Martha White Cotton Country or Buttermilk Cornbread Mix
1 lb spicy or mild bulk breakfast sausage, cooked and crumbled
3 green onions, thinly sliced
1/4 cup red bell pepper, finely diced
2 Tbsp butter
6 large eggs
1 cup half & half
1 tsp ground mustard
1 tsp salt
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp garlic powder
1/8 tsp ground nutmeg
few dashes hot sauce [optional]
2 Tbsp grated Parmesan cheese
2 cup shredded Colby-Jack cheese , divided
Directions:
Prepare the Martha White buttermilk cornbread per the package instructions. Cube and set aside to cool.
Cook and crumble the sausage. Drain well. Saute the sliced green onion and red bell pepper in 2 Tbsp butter until soft, around 2-3 minutes. Season with salt and black pepper to your taste.
Preheat the oven to 350°F and spray a 9 or 10 inch deep dish pie plate with cooking spray. Set aside. In a medium mixing bowl, whisk together the eggs, half & half, ground mustard, salt, onion powder, black pepper, garlic powder, nutmeg and a few dashes of hot sauce. Add the sauteed vegetables, crumbled sausage, grated Parmesan cheese and 1 1/2 cup shredded Colby-Jack cheese. Pour over the cubed cornbread and gently stir until combined.
Pour into the pie dish and sprinkle the remaining shredded cheese on top.
Bake for 45 minutes or until the center is set when gently shaken. Check the quiche at 30 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning. Allow to rest on the counter for 10 minutes, then cut and serve. Yield: 8 pieces
Disclaimer: This is a sponsored post on behalf of Martha White. The opinions and views are my own. Thank you for being supportive and allowing me to share brands with you that I enjoy.
- 1 [6] oz pkg Martha White Cotton Country or Buttermilk Cornbread Mix
- 1 lb spicy or mild bulk breakfast sausage, cooked and crumbled
- 3 green onions, thinly sliced
- ¼ cup red bell pepper, finely diced
- 2 Tbsp butter
- 6 large eggs
- 1 cup half & half
- 1 tsp ground mustard
- 1 tsp salt
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ⅛ tsp ground nutmeg
- few dashes hot sauce [optional]
- 2 Tbsp grated Parmesan cheese
- 2 cup shredded Colby-Jack cheese , divided
- Prepare the Martha White buttermilk cornbread per the package instructions. Cube and set aside to cool.
- Cook and crumble the sausage. Drain well.
- Saute the sliced green onion and red bell pepper in 2 Tbsp butter until soft, around 2-3 minutes. Season with salt and black pepper to your taste.
- Preheat the oven to 350°F and spray a 9 or 10 inch deep dish pie plate with cooking spray. Set aside.
- In a medium mixing bowl, whisk together the eggs, half & half, ground mustard, salt, onion powder, black pepper, garlic powder, nutmeg and a few dashes of hot sauce.
- Add the sauteed vegetables, crumbled sausage, grated Parmesan cheese and 1½ cup shredded Colby-Jack cheese. Pour over the cubed cornbread and gently stir until combined.
- Pour into the pie dish and sprinkle the remaining shredded cheese on top.
- Bake for 45 minutes or until the center is set when gently shaken. Check the quiche at 30 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning.
- Allow to rest on the counter for 10 minutes, then cut and serve.
Leave a comment telling me your favorite way to make cornbread for a chance to win a gift pack of 3 popular cornbread flavors from Martha White and a fun guitar skillet from Lodge!
[Open to US residents only.] Congratulations to Melissa B for winning!*
Visit these sites for more cornbread inspiration:
Add a Pinch: Tomato Basil Soup with Cornbread Croutons
Mississippi Kitchen: Cheeseburger Stuffed Cornbread
Mommy’s Kitchen: Chili Cornbread Skillet
Southern Bite: Mom’s Mexican Cornbread
Southern Plate: Red Beans and Cornbread
Sugar & Spice by Celeste: Buffalo Chicken Cornbread
Syrup & Biscuits: Peachy BBQ Chicken and Cornbread Skillet
The Country Cook: White Chicken Chili with Cornbread Dumplings
Southern Pantry: Monte Cristo Cornbread Skillet
This quiche looks delicious. My favorite way to make corn bread is plain, baked in my old cast iron skillet, served with beans and diced onions.
My favorite way to make cornbread is with corn, cheddar, green chiles and onion!
Making sweet cornbread with buttermilk is our favorite!
I love sweet cornbread served with butter and honey. Also a great topping for tamale casserole
Melissa,
What a beautiful dish! I’m going to make this for my husband and call it pie because he doesn’t think it eats quiche. Silly man.
I enjoyed participating in this potluck with you!
My favorite way to prepare cornbread is with corn kernels, green chiles, onion and cheddar cheese!
My favorite way to enjoy cornbread is the Southern style recipe on the Martha White self rising cornmeal package. Can’t beat it! Goes with everything
Shirley at somewheresewin@yahoo.com
Your recipe looks delicious!
My favorite way to make cornbread is to add some creamed corn to the batter!
Thanks for the chance to win!
My favorite way to prepare cornbread is what my family calls tamale pie. Ground beef, onion, garlic, corn, Rotel, spices, cook in cast iron skillet drain add cheese, top with cornbread mix bake. YUMMY! Mary Rodriquez
I love to make cornbread in a very hot cast iron skillet. The crunchy outer edge is the best.
I so love the quick & easy Martha White cornbread. I like to preheat my cast iron fry pan with real unsalted butter in the oven. Then just pour my batter in, sprinkle the top with real bacon bits, dried cranberries… and pop it back into the oven. So good !!
This looks so good, Melissa!! YUM!
Love Mexican cornbread !
Would love to win !
Warm cornbread with honey butter – yum!
My family loves what we call cornbread casserole. We had cream style corn, sour cream, shredded cheddar cheese and chopped green chilis.
I make this all the time. My family loves it too.
Wonderful, thank you!
My family loves what we refer to as cornbread casserole. It’s cornbread mix with cream style corn, sour cream, shredded cheddar cheese and diced green chilis.
This is one of those dishes that are perfect for breakfast, brunch, lunch or whenever. Looks amazing Melissa!!
Beautiful dish!
This recipe looks absolutely delicious!!! I can hardly wait to make it. My favorite way to make cornbread is plain with butter and the next favorite is with sharp cheddar cheese and jalapenos. Cornbread is a favorite at our house, even my parrots and cats love it. P.S. We would all love to win. Martha White products have been a part of my baking since childhood learning to make cornbread.
Hi Melissa!
I love Quiche, so what a interesting way to make it using cornbread. I can’t wait to try it.
This looks yummy and I can’t wait to try it. Our favorite cornbread recipe is a toss up between corn casserole and/or tamale pie.
Hello all! Comments for the giveaway are now closed. Thanks so much for stopping by for a visit I loved reading all of your comments. Winner to be announced. ~ Melissa
Congratulations Patricia Neely-Dorsey! Please private message me your contact information. ~ Melissa
My FAVORITE way to do cornbread is to dice up hot peppers, garlic and bacon. Saute them and add it to the batter of honey corn bread with as cup of cheese….. You can’t beat this amazing corn bread of mine.
Yummy!
My mother in law was a Louisiana farm girl. She taught me to enjoy eating cornbread crumbled in buttermilk. My city friends think I’m crazy but I love it. Thanks, Nana!
Hi Larry, I don’t think you’re crazy at all. That was my Daddy’s regular routine when we had cornbread. I can still see him doing that, thanks for the memory!
I love making cornbread with corn, bell peppers and onions.
There is no bad way to fix cornbread! I plan to try this recipe this week. Thanks.
Looks amazing Melissa, such a big cornbread fan, love my cast iron skillet cornbread <3 Nettie
Just made this and it’s delicious! Comfort food!
I made this today. My wife doesn’t like sausage so I substituted bacon and pork leftovers. It still came out wonderfully. Great recipe!
Hi Ron, that sounds wonderful! Cooking is all about improvisation and finding what you like and using what you have on hand. Thanks so much for letting me know we love this one, too.
I love making cornbread with corn, bell peppers and onions.
Could the Cornbread and Sausage Quiche be frozen after it has been baked?
I think it could but have never tried it. If you do it let me know how it works.
I recently made this for a work function we had in the morning. I was in charge of the breakfast dish and decided to try this recipe on my coworkers. The entire quiche was gone in less than 10 minutes. It was absolutely amazing. I have passed the recipe on to several people. Love this dish!
Wonderful, thanks for letting me know!