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Description:
A little Tex Mex to get your morning off to a spicy start! Great served with tropical fruit.

Ingredients:
CORNBREAD (SEE INSTRUCTIONS BELOW)
TOMATILLO SALSA OR HOT SALSA VERDE, MIXED WITH A LITTLE PINEAPPLE PRESERVES
1/2 -3/4 CUP CHOPPED HAM (OR COOKED CHORIZO, OR CHOPPED CANADIAN BACON, OF COOKED BULK SAUSAGE, CRUMBLED.)
1 PKG (2 CUPS) SHREDDED MEXICAN BLEND CHEESES
2 CUPS MILK
8 EGGS
1 TSP DRIED CILANTRO
1 TSP ADOBO, OR ANY MEXICAN SEASONING…OR USE SALT, PEPPER AND CUMIN, TO TASTE

Directions:
PREHEAT OVEN TO 375 DEGREES

TO MAKE CORNBREAD

1 1/2 CUP REGULAR FLOUR
1/2 CUP CORN MEAL
1 TSP BAKING SODA
1/2 TSP SUGAR
1 1/4 BUTTERMILK
1 EGG

MIX ALL INGREDIENTS TOGETHER BAKE IN PREPARED 9 X 13 IN PAN FOR 30 MINUTES, OR UNTIL DONE.

TO ASSEMBLE CASSEROLE

MIX MILK, EGGS AND SEASONING:

SPRAY OR GREASE AN N 9 X 13 IN PAN. CRUMBLE 1/2 TO 3/4 OF THE BAKED CORNBREAD INTO THE BOTTOM OF THE PAN. PIECES CAN BE LARGE. SPOON SALSA OVER TOP. THEN SPINRKLE AS MUCH COOKED MEAT OVER AS YOU LIKE. TOP WITH CHEESE. POUR MILK/EGG MIXTURE OVER ALL. LET SIT AT LEAST 15 MINUTES. BAKE AT 375 ABOUT 45 MINUTES. LET SIT 10 MINUTES BEFORE SLICING AND SERVING.

I USUALLY ASSEMBLE EVERYTHING THE NIGHT BEFORE, AND REFRIGERATE, EXCEPT FOR THE EGGS AND MILK. I ADD THAT IN THE MORNING, ABOUT 30 MINUTES BEFORE BAKING.

Recipe Provided By:
The All Seasons Collection
Fredericksburg, TX

Fredericksburg Bed and Breakfast Inns