Cornbread Supreme

Prep time: 20 mins
Serving size: 8 servings

Ingredients:

3 thick slices bacon
4 eggs
1/4 cup milk
1/2 cup butter, melted, cooled
1 package Martha White® Buttermilk Cornbread Mix
OR 1 package Martha White® Cotton CountryTM Cornbread Mix
6 dash hot pepper sauce
1 medium onion, chopped
10 ounces frozen chopped broccoli, thawed and well drained
OR 10 ounces frozen spinach, thawed and well drained
1 pound shelled de-veined cooked shrimp, coarsely chopped
8 ounces finely shredded Cheddar cheese
Chopped fresh parsley

Preparation Directions:

1. Heat oven to 375 degrees F. Cook bacon in 10 1/2-inch cast iron skillet until crisp. Drain on paper towel; cool. Crumble bacon; set aside.

2. Reserve 1 tablespoon bacon drippings; drain off remaining drippings from skillet. Wipe skillet clean with paper towel. Return reserved bacon drippings to skillet; place in oven to heat.

3. Beat eggs in large bowl. Add milk, butter, cornbread mix and hot pepper sauce; stir until well blended. Stir in onion, broccoli, shrimp and 1 1/2 cups of the cheese. Pour batter into hot skillet. Sprinkle remaining 1/2 cup cheese evenly over top.

4. Bake at 375 degrees F. for 30 to 35 minutes or until set and golden brown. Sprinkle with bacon and parsley.

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