From "At Your Service: Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


  • 3 thick slices bacon

  • 4 eggs

  • 1/4 cup milk

  • 1/2 cup (1 stick) butter, melted, cooled

  • 1 (6-ounce) package corn bread mix

  • 6 dashes of hot sauce

  • 1 medium onion, chopped

  • 1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained

  • 1 pound shrimp, cooked, peeled, deveined, coarsely chopped

  • 2 cups shredded Cheddar cheese

  • Garnish: Chopped fresh parsley


Cook the bacon in a 10-inch cast-iron skillet until crisp.  Remove the bacon to paper towels to drain.  Crumble the bacon.  Drain the skillet, reserving 1 Tablespoon bacon drippings.  Wipe the skillet clean with a paper towel.  Return the reserved bacon drippings to the skillet.  Place the skillet in a 375-degree oven.

Beat the eggs in a large bowl.  Add the milk, butter, corn bread mix and hot sauce and mix well.  Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese.  Pour into the hot skillet.  Sprinkle with the remaining 1/2 cup cheese.  Bake at 375 degrees for 30 to 35 minutes or until golden brown.  Sprinkle with the crumbled bacon.  Garnish with chopped fresh parsley.


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