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    Cornbread Quiche

    Source of Recipe

    Adapted from a cornbread mix package

    List of Ingredients

    4 large eggs
    1/4 cup of milk
    1/2 stick of butter, melted
    1/4 cup sour cream
    1/2 tsp hot sauce
    1 green onion, finely sliced
    1 pkg cornbread mix (8.5 oz)
    1 1/2 cups of finely diced ham
    1 cup shredded sharp cheddar cheese
    1/2 cup shredded Swiss cheese


    Preheat oven to 375. Spray a glass pie plate or casserole dish with cooking spray, set aside.

    In a large bowl, whisk together the eggs, milk, butter, sour cream, and hot sauce. Fold in the cornbread mix just until moistened. Fold in the green onions, ham and cheeses. Fold all of this together gently, you don't want to overmix.

    Pour into the prepared pie plate and bake at 375 for exactly 30 minutes. Allow to set for 15 minutes before cutting and serving.

    You could double this recipe and bake in a 9x13 for a potluck/buffet dish. Adjust cooking time to approx 40-45 minutes. You want the center to still be somewhat "jiggly," as it will continue to cook and set after it comes out of the oven.

    Variation: Replace the diced ham with a 12 oz package of breakfast sausage, browned and drained. Reserve about 1/2 a cup of the browned sausage, and while the dish is baking, prepare some sausage/country gravy to be served with the dish.




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