Mexican Cornbread Quiche

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2 tablespoons butter, melted
• 1 tablespoon water
• 13 large eggs
• 1 cup shredded Monterey Jack cheese, divided
• 1 pound bulk pork sausage, cooked and drained
• 1 cup whole milk
• 1 can (14-3/4 ounces) cream-style corn
• 2 cans (4 ounces each) chopped green chilies
• 2 tablespoons finely chopped onion
• 1 cup salsa

1. In a large bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased
2. . Sprinkle with 1/2 cup cheese.
3. In a large bowl, beat remaining eggs. Add the sausage, milk, corn, chilies and onion; pour over batter. Bake, uncovered, at 350u0b0 for 60-70 minutes or until a knife inserted in the center comes out clean.
4. Top with salsa and sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

corn bread, butter, water, eggs, shredded monterey jack cheese, pork sausage, milk, creamstyle corn, green chilies, onion, salsa

Taken from www.tasteofhome.com/recipes/mexican-cornbread-quiche/ (may not work)