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Carriage House Kitchen Cornbread Quiche
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Serves/Makes:8 or more

  • 1 lb (.5 kg). lean ground beef (or lean ground turkey)
  • 1 large onion, chopped
  • 3/4 tsp (4 ml) salt
  • dash of cinnamon
  • dash of white pepper
  • 1-1/2 cups (350 ml) yellow cornmeal, plus extra for dusting pan
  • 2 eggs, well beaten (or 4 egg whites)
  • 1/2 tsp (2 ml) baking soda
  • 3/4 tsp (4 ml) salt
  • 1 1/2 16 oz (448 grm). cans cream style corn
  • 1 cup (225 ml) buttermilk
  • 3/4 lb (.3 kg). cheddar cheese, grated (or low-fat or non-fat cheese - but use a little more)
  • 1 small can green chiles, drained and chopped
  • 10 slices bacon, cooked and crumbled (or turkey bacon)
  • 1 green, yellow or red bell pepper, sliced into rings (Vervais prefers red)
  • cilantro leaves, to taste (to bake into quiche and to garnish)
  • sour cream (or low-fat or non-fat sour cream)
  • Brown meat with onion, salt, cinnamon and pepper until well done.
  • Drain excess grease and set meat aside in a bowl.
  • In another bowl, combine cornmeal, eggs, baking soda, salt, corn, buttermilk and cheese. Mix well with a fork to remove lumps.
  • Preheat oven to 350 degrees (175 C.).
  • Thoroughly grease (or spray with no-stick cooking spray) bottom and sides of a large (11-inch) cast-iron skillet.
  • Coat the bottom and sides with cornmeal, then shake out excess.
  • Pour half the batter into the skillet.
  • Spoon meat and onion mixture evenly over the batter.
  • Scatter the chiles and bacon over the meat mixture.
  • Place 6 to 7 rings of bell pepper over top.
  • Sprinkle with fresh cilantro leaves, then pour remaining batter over all.
  • Place in oven and bake 40 to 50 minutes or until golden brown.
  • Allow the quiche to cool for 10 minutes before serving.
  • Cut into 8 wedges (or more, if desired), place on serving plates and garnish to taste with cilantro leaves and sour cream.
Source: 1st Traveler's Internet Cook Book

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