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
- 1/4 cup diced red bell pepper
- 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
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 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.
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Anonymous says
Just made this and it’s delicious! Comfort food!
Ron Servant says
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 says
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.
five nights at freddy's says
I love making cornbread with corn, bell peppers and onions.
Becky says
Could the Cornbread and Sausage Quiche be frozen after it has been baked?
Melissa says
I think it could but have never tried it. If you do it let me know how it works.
Ashlee says
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 says
Wonderful, thanks for letting me know!
bloxorz says
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.
Nancy havener says
I’m going to try this recipe but want to cook in 6 individual tart pans any recommendations on time to bake?
Melissa says
That would likely cut the baking time by half. Check it and adjust from there.
Jacqui says
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 says
I’m delighted you enjoyed this one, we love it too!
Sherrie says
I love all your recipes, the cornbread, well just all of them, I have made several and never disappointed
Melissa says
Thank you for such a sweet note Sherrie, you made my day!
Sue says
Can I put in fridge overnight and bake in morning.
Melissa says
Yes, just adjust the baking time or bring to room temperature prior to baking.
Deb says
Thanks for sharing! It looked & tasted very yummy. Will be making this again for sure.
Melissa says
Wonderful, thank you!
Marcy says
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 says
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 says
What does cubed mean? I’m sorry I’ve never seen or had to do that before!
Melissa says
Cut the baked cornbread into cubes as seen in the images.
Karenina says
Hi! I don’t understand what you mean by “cubing” the prepared cornbread… How do you cube a liquid – soft – substance? Thanks!
Karenina says
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 says
I wouldn’t recommend making this recipe that way, it’s designed to work with baked cornbread.
Kathleen says
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 9×13 or an 8”
Melissa says
A 6 ounce box of cornbread mix is typically made in an 8×8 inch pan.
vin lookup says
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.
Sococo says
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 says
Sounds great, thank you so much!