This post brought to you by Martha White ~ This Cornbread And Sausage Quiche is a Southern spin on classic quiche. It’s one of those different than expected and ideal for sharing at a potluck. Cornbread forms the base and when mixed with a glorious 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 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 from friends afterall, that’s what you do at a potluck. 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’m sharing this 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.
Visit these sites for more cornbread inspiration:
Tomato Basil Soup with Cornbread Croutons ,
Cheeseburger Stuffed Cornbread
Chili Cornbread Skillet
Mom’s Mexican Cornbread
Red Beans and Cornbread
Buffalo Chicken Cornbread
Peachy BBQ Chicken and Cornbread Skillet
White Chicken Chili with Cornbread Dumplings
Monte Cristo Cornbread Skillet
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Helpful Kitchen Items:
Cornbread And Sausage Quiche
Ingredients
- 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
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.
Anonymous says
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.
Pam Gurganus says
My favorite way to make cornbread is with corn, cheddar, green chiles and onion!
Kay Little says
Making sweet cornbread with buttermilk is our favorite!
Sandy H says
I love sweet cornbread served with butter and honey. Also a great topping for tamale casserole
Jackie@Syrup And Biscuits says
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!
Pam Gurganus says
My favorite way to prepare cornbread is with corn kernels, green chiles, onion and cheddar cheese!
Shirley Crenshaw says
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
Melissa @ My Recent Favorite Books says
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!
Anonymous says
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
mommar6 says
I love to make cornbread in a very hot cast iron skillet. The crunchy outer edge is the best.
Barbara Bradford says
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 !!
Stacey @ SouthernBite.com says
This looks so good, Melissa!! YUM!
Patricia Neely-Dorsey says
Love Mexican cornbread !
Would love to win !
MaryB says
Warm cornbread with honey butter – yum!
Vicki Richie says
My family loves what we call cornbread casserole. We had cream style corn, sour cream, shredded cheddar cheese and chopped green chilis.
Melissa Carlock says
I make this all the time. My family loves it too.
Melissa says
Wonderful, thank you!
Vicki Richie says
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.
Brandie Skibinski says
This is one of those dishes that are perfect for breakfast, brunch, lunch or whenever. Looks amazing Melissa!!
Lorie says
Beautiful dish!
Marsha says
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.
Tina {Mommy's Kitchen} says
Hi Melissa!
I love Quiche, so what a interesting way to make it using cornbread. I can’t wait to try it.
Gail_OK says
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.
Melissa says
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
Melissa says
Congratulations Patricia Neely-Dorsey! Please private message me your contact information. ~ Melissa
Sonia Patterson says
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.
Arthur in the Garden! says
Yummy!
Larry E Collins says
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!
Melissa says
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!
Susie says
I love making cornbread with corn, bell peppers and onions.
Betty says
There is no bad way to fix cornbread! I plan to try this recipe this week. Thanks.
R.Kirk Moore artist says
Looks amazing Melissa, such a big cornbread fan, love my cast iron skillet cornbread <3 Nettie
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.