Recipes

Cornbread Supreme 2000

Kay Gay and Helen Hollansworth Gulf Shores, Alabama 

Cornbread Supreme 2000

BettyCrocker Recipe by BettyCrocker

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Prep Time

20min

Total Time

1hr15min

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Ingredients

  • 3  thick slices bacon
  • 4  eggs
  • 1/4  cup milk
  • 1/2  cup butter, melted, cooled
  • 1  (6-oz.) pkg. Martha White® Buttermilk or Martha White® Cotton Pickin'® Cornbread Mix
  • 6  dashes hot pepper sauce
  • 1  medium onion, chopped
  • 1  (10-oz.) pkg. frozen chopped broccoli or spinach, thawed, well drained
  • 1  lb. shelled deveined cooked shrimp, coarsely chopped
  • 8  oz. (2 cups) finely shredded Cheddar cheese
  • Chopped fresh parsley

Directions

  1. Heat oven to 375°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°F. for 30 to 35 minutes or until set and golden brown. Sprinkle with bacon and parsley.

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