Cowboy Cornbread Quiche

This delicious dinner quiche is a big hit with the guys. This is an unusual recipe with a slight "Tex-Mex" flair.  It makes a great lunch or dinner and leftovers re-heat well in the microwave.

• 3/4 to 1 pound lean ground beef
• 1/4 tsp dried thyme leaves
• 1 - 7oz package of your favorite cornbread mix
• 1 cup cream style corn  (do not use a whole 15 oz can)
• 3/4 cup milk
• 2 eggs, beaten
• 1/3 cup pickled jalepeno peppers, drained and chopped
• 1 cup grated chedder cheese

Brown the ground beef and add thyme leaves while cooking;  drain in a bowl lined with paper towels and set aside.   Preheat oven to 350° F.  Mix together the cornbread mix, milk, eggs, creamstyle corn and chopped jalapeno peppers.  Pour half of this mixture into a buttered 9"x12" glass baking dish.  Crumble and spread cooked ground beef evenly over the cornbread mixture.  Next, layer grated chedder cheese over ground beef.  Finally, pour remaining cornbread mixture over all and spread evenly.   Bake in a 350° oven for 40-50 minutes or until done.  Cut into squares and serve with a fresh green salad.

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