This post originally brought to you by Martha White
This Cornbread and Sausage Quiche is a Southern spin on classic quiche. It's one of those unexpected dishes that are ideal for sharing at a potluck. Cornbread forms the base and when mixed with a rich sausage filled custard and plenty of cheddar cheese, it bakes beautifully golden. After resting, cut into wedges and enjoy with a cup of hot tea or coffee and share it with friends.
Potlucks are Made for Sharing
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 I participated in a virtual potluck in celebration of cornbread in every form imaginable.
Cornbread And Sausage Quiche
No potluck would be complete without homemade bread and in my opinion, there's no wrong time of day to enjoy cornbread. So for my contribution to the party, I developed this recipe for hearty Cornbread and Sausage Quiche. The beauty of this quiche is, it can be served for breakfast or brunch of course but, it's also fitting to be paired with a salad for lunch or supper. Bake and take it over to a new neighbor to welcome them to the neighborhood or share it for a special family get together. There's no wrong time of day to enjoy this mouthwatering dish. For more cornbread inspiration visit The Country Cook and see her recipe for White Chicken Chili with Cornbread Dumplings.
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Helpful Kitchen Items:
Cornbread And Sausage Quiche
Ingredients
- 1 6 oz package 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 diced red bell pepper
- 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
Instructions
- 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 ½ 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.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Laura
My husband said this recipe was a keeper!
Melissa
Thanks so much!
Bob
It was a delicious recipe. Made as suggested and everything came out perfectly. It will certainly become a meal we have a few times per year
Sococo
Just to let everyone know, it’s a super recipe! I wasn’t able to make it with sausage or peppers because of family dietary restrictions, but used random fridge vegetables, ham, leftover cheeses, and half a baked loaf of Trader Joe’s cornbread mix, and it still turned out really great. Thank you so much for the easy, clear recipe... Various family members can’t eat a lot of things, so I really appreciate a recipe that can be made with a buuunch of substitutions and still come out absolutely delicious. Thanks again. So so good.
Melissa
Sounds great, thank you so much!
vin lookup
I love to cook and experiment with new recipes. I will try it the way you suggest. It is not like I do. thank you for sharing. It will be better than what I do.
Kathleen
Hi....what size pan is the cornbread made in? I make mine from scratch but can’t see anything indicating the size pan therefore how much cornbread to cube. Is it a 9x13 or an 8”
Melissa
A 6 ounce box of cornbread mix is typically made in an 8x8 inch pan.
Karenina
Hi again. Reading comments, I see you make & bake the cornbread, THEN cube it after it's cooled.
Wouldn't it be easier to pour the prepared mix, OVER the quiche filling? Kinda like when I make Taco Casserole.
Have you ever prepared it this way before?
Also, I'm going to sub hot sauce for BBQ sauce. 😋 YuM!
Thanks so much for your patience and sharing your delicious recipes!
Melissa
I wouldn't recommend making this recipe that way, it's designed to work with baked cornbread.
Karenina
Hi! I don't understand what you mean by "cubing" the prepared cornbread... How do you cube a liquid - soft - substance? Thanks!
Marcy
I feel stupid asking this, but am I missing something in the recipe? Instructions say to prepare cornbread as per pkg. instructions, cube, set aside. I cannot see how or where it becomes the crust. I didn’t see anyone else having this issue in the comments. What am I not seeing? This sounds like heaven for my husband!
Melissa
If you'll note in the instructions Step 6, the quiche filling is poured over the cubed cornbread, mixed and the entire mixture is poured into the dish to bake.
Trisha R
What does cubed mean? I'm sorry I've never seen or had to do that before!
Melissa
Cut the baked cornbread into cubes as seen in the images.
Deb
Thanks for sharing! It looked & tasted very yummy. Will be making this again for sure.
Melissa
Wonderful, thank you!
Sue
Can I put in fridge overnight and bake in morning.
Melissa
Yes, just adjust the baking time or bring to room temperature prior to baking.
Sherrie
I love all your recipes, the cornbread, well just all of them, I have made several and never disappointed
Melissa
Thank you for such a sweet note Sherrie, you made my day!
Jacqui
The dish is AMAZING! It is the best quiche I have ever tasted! The only change I made was I did a sweet cornbread. DELISH! Thank you for sharing m!
Melissa
I'm delighted you enjoyed this one, we love it too!
Nancy havener
I'm going to try this recipe but want to cook in 6 individual tart pans any recommendations on time to bake?
Melissa
That would likely cut the baking time by half. Check it and adjust from there.
bloxorz
I enjoyed cooking and experimenting with new recipes. I will try the way you suggested. It's not like I do. thank you for sharing. It will be better than what I do.
Ashlee
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!
Melissa
Wonderful, thanks for letting me know!
Becky
Could the Cornbread and Sausage Quiche be frozen after it has been baked?
Melissa
I think it could but have never tried it. If you do it let me know how it works.
five nights at freddy's
I love making cornbread with corn, bell peppers and onions.
Ron Servant
I made this today. My wife doesn't like sausage so I substituted bacon and pork leftovers. It still came out wonderfully. Great recipe!
Melissa
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.
Anonymous
Just made this and it's delicious! Comfort food!
R.Kirk Moore artist
Looks amazing Melissa, such a big cornbread fan, love my cast iron skillet cornbread <3 Nettie
Betty
There is no bad way to fix cornbread! I plan to try this recipe this week. Thanks.
Susie
I love making cornbread with corn, bell peppers and onions.
Melissa
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!
Larry E Collins
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!
Arthur in the Garden!
Yummy!
Sonia Patterson
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.
Melissa
Congratulations Patricia Neely-Dorsey! Please private message me your contact information. ~ Melissa
Melissa
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
Gail_OK
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.
Tina {Mommy's Kitchen}
Hi Melissa!
I love Quiche, so what a interesting way to make it using cornbread. I can't wait to try it.
Marsha
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.
Lorie
Beautiful dish!
Brandie Skibinski
This is one of those dishes that are perfect for breakfast, brunch, lunch or whenever. Looks amazing Melissa!!
Vicki Richie
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.
Vicki Richie
My family loves what we call cornbread casserole. We had cream style corn, sour cream, shredded cheddar cheese and chopped green chilis.
Melissa Carlock
I make this all the time. My family loves it too.
Melissa
Wonderful, thank you!
MaryB
Warm cornbread with honey butter - yum!
Patricia Neely-Dorsey
Love Mexican cornbread !
Would love to win !
Stacey @ SouthernBite.com
This looks so good, Melissa!! YUM!
Barbara Bradford
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 !!
mommar6
I love to make cornbread in a very hot cast iron skillet. The crunchy outer edge is the best.
Anonymous
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
Melissa @ My Recent Favorite Books
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!
Shirley Crenshaw
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 [email protected]
Pam Gurganus
My favorite way to prepare cornbread is with corn kernels, green chiles, onion and cheddar cheese!
[email protected] And Biscuits
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!
Sandy H
I love sweet cornbread served with butter and honey. Also a great topping for tamale casserole
Kay Little
Making sweet cornbread with buttermilk is our favorite!
Pam Gurganus
My favorite way to make cornbread is with corn, cheddar, green chiles and onion!
Anonymous
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.