Carriage House Kitchen Cornbread Quiche

  1. Brown meat with onion, salt, cinnamon and pepper until well done.
  2. Drain excess grease and set meat aside in a bowl.
  3. In another bowl, combine cornmeal, eggs, baking soda, salt, corn, buttermilk and cheese.
  4. Mix well with a fork to remove lumps.
  5. Preheat oven to 350 degrees (175 C.).
  6. Thoroughly grease (or spray with no-stick cooking spray) bottom and sides of a large (11-inch) cast-iron skillet.
  7. Coat the bottom and sides with cornmeal, then shake out excess.
  8. Pour half the batter into the skillet.
  9. Spoon meat and onion mixture evenly over the batter.
  10. Scatter the chiles and bacon over the meat mixture.
  11. Place 6 to 7 rings of bell pepper over top.
  12. Sprinkle with fresh cilantro leaves, then pour remaining batter over all.
  13. Place in oven and bake 40 to 50 minutes or until golden brown.
  14. Allow the quiche to cool for 10 minutes before serving.
  15. Cut into 8 wedges (or more, if desired), place on serving plates and garnish to taste with cilantro leaves and sour cream.

lean ground beef, onion, salt, cinnamon, white pepper, yellow cornmeal, eggs, baking soda, salt, cream style corn, buttermilk, cheddar cheese, green chiles, bacon, green, cilantro, sour cream

Taken from online-cookbook.com/goto/cook/rpage/000D11 (may not work)

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