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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe won the 2000 Martha White Bake - Off. It was created by Kay Gay and Hellen Hollansworth of Gulf Shores, Alabama Ingredients:
3 slices bacon |
4 eggs |
1/4 cup milk |
1/2 cup butter, melted, cooled |
1 (6 ounce) package martha white buttermilk or 1 (6 ounce) package martha white yellow cornbread mix |
6 dashes hot pepper sauce |
1 medium onion, chopped |
1 (10 ounce) package frozen chopped broccoli or 1 (10 ounce) package spinach, thawed, well drained |
1 lb shelled deveined cooked shrimp, coarsely chopped |
8 ounces 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.
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