« Cornbread Recipes « Past Recipes
Preheat oven to 375 ºF.
In a 10 inch iron skillet, fry bacon until crip; remove from pan, cool and garnish. Pour off excess grease, wiping crumbs from pan with paper towel just enough grease to coat sides and bottom of skillet. Place skillet in pre-heated oven.
In electric mixer, beat eggs until light and fluffy. Add cornbread mix, milk, melted butter, and hot sauce until blended; then mix in onion, squeezed spinach or broccoli; fold in chopped shrimp, and cheese except for (1/2 cup). Remove iron skillet from oven. Place mixture in hot skillet and top with remaining cheese.
Bake for 30 minutes or until pick comes out clean. Remove from oven, garnish with crumbled bacon and chopped parsley. Cut into 8 wedges.
Great for Sunday night supper or lunch served with a crispy green salad; would also be good for brunch with a fruit salad.