Yield: 8-10 servings

• Cornbread Crust:  
•  4

  tablespoons melted unsalted butter

   
•  1

  cup buttermilk

   
•  ½

  teaspoon baking soda

   
•  1

  cup coarse ground corn meal (or polenta)

   
•  ¼

  cup sugar

   
•  ½

  teaspoon salt

   
•  1

  egg, beaten

   
•  1

  (14 ½ oz.) can whole kernel corn, drained

   
•  1

  (4 ½ oz.) can diced green chiles, drained

   
• Filling:  
•  5

  eggs, beaten

   
•  1

  cup milk

   
•  ½

  teaspoon salt

   
•  ½

  teaspoon pepper

   
•  1

  teaspoon ground cumin

   
•  1

  pound pork sausage

   
•  2

  cups chopped red bell pepper (2 large peppers)

   
•  2

  cup chopped onion (1 large onion)

   
•  2

  cloves garlic, minced

   
•  1

  cup shredded yellow Cheddar cheese

   
• Toppings:  
•  

  Sour cream

   
•  

  Chopped cilantro