Cornbread Supreme

By LLRedd

This recipe was created by Helen Hollansworth, my Alabama Master Gardener friend. She won the 2000 National Cornbread Contest with this fabulous cornbread.

Ingredients

• 3 pcs. Thick-sliced bacon
• 4 Eggs
• 1 pkg Martha White’s Yellow Cornbread Mix
• 1/2 ½ C Milk
• 1 stick Butter, melted and cooled
• 6 dashes Hot sauce
• 1 med. Onion, chopped
• 1 lb. Cooked Shrimp, coarsely chopped
• 10 oz. Spinach or broccoli, thawed and pressed
• 2 C Cheddar cheese, finely grated
• Parsley, chopped for garnish

Details

Servings 8
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. In 10” iron skillet, fry bacon until crisp. Crumble and reserve. Pour off bacon grease and reserve. Clean out crumbles from skillet. Return enough grease to coat bottom and sides of skillet. Place in preheating oven, 375 degrees.

2. In electric mixer, beat eggs until light and fluffy. Add cornbread mix, milk, melted butter and hot sauce. Blend well.

3. Combine onion, spinach, shrimp, bacon and 1 ½ C cheese.

4. Pour mixture into heated skillet, top with remaining cheese.

5. Bake 30 minutes or until pick comes out clean. Garnish with chopped parsley.