Cornbread Supreme 2000

Submitted by Elizabeth Fullerton

"This recipe won the 2000 Martha White Bake - Off. It was created by Kay Gay and Hellen Hollansworth of Gulf Shores, Alabama"

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 8

ingredients

• 3 slice bacon
• 4 eggs
• 59.14 ml milk
• 118.29 ml butter, melted, cooled
• 170.09 g package Martha White buttermilk or 170.09 g package Martha White yellow cornbread mix
• 1.5 ml hot pepper sauce
• 1 medium onion, chopped
• 283.49 g package frozen chopped broccoli or 283.49 g package spinach, thawed, well drained
• 453.59 g shelled deveined cooked shrimp, coarsely chopped
• 226.79 g finely shredded cheddar cheese
• chopped fresh parsley

directions

1. Heat oven to 375°F.
2. Cook bacon in 10 1/2-inch cast iron skillet until crisp.
3. Drain on paper towel; cool.
4. Crumble bacon; set aside.
5. Reserve 1 tablespoon bacon drippings; drain off remaining drippings from skillet.
6. Wipe skillet clean with paper towel.
7. Return reserved bacon drippings to skillet; place in oven to heat.
8. Beat eggs in large bowl.
9. Add milk, butter, cornbread mix and hot pepper sauce; stir until well blended.
10. Stir in onion, broccoli, shrimp and 1 1/2 cups of the cheese.
11. Pour batter into hot skillet.
12. Sprinkle remaining 1/2 cup cheese evenly over top.
13. Bake at 375°F for 30 to 35 minutes or until set and golden brown.
14. Sprinkle with bacon and parsley.