From "At Your Service: Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 8
- 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
TO PREPARE:
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.
SERVES: 8
