South of the Border Quiche

A friend took this dish to a potluck and I requested the recipe from him afterwards. It's wonderful for a luncheon or dinner party.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 1 (8 1/2ounce) package  Jiffy cornbread mix
• 2  tablespoons butter or 2  tablespoons margarine, melted
• 1  tablespoon water
• 1  egg
• 12  eggs
• 8  ounces  shredded monterey jack cheese, divided
• 1  cup milk
• 1  lb pork sausage, cooked and drained
• 1 (14 3/4ounce) can  cream-style corn
• 2 (4 ounce) cans  chopped ortega green chilies, drained
• 2  tablespoons  finely chopped onions
• 1  cup salsa

Directions

1. Mix together top 4 ingredients till just moistened. Spread over the bottom of a greased baking pan.
2. Sprinkle half of the cheese over the cornbread mixture.
3. In large bowl, beat 1 dozen eggs, add sausage, milk, corn, chilies, and onion and pour over cornbread batter.
4. Bake, uncovered at 350 degrees for about 60 minues or until knife inserted in middle comes out clean.
5. Top with salsa and sprinkle with remaining cheese.
6. Return to oven until cheese melts, let stand 5 minutes before serving.