CORN BREAD SUPREME WITH SHRIMP
Makes: 8 servings Hands-on time: 30 minutes Total time: 1 hour 15 minutes
3 thick bacon slices
4 large eggs
¼ cup milk
½ cup (1 stick) butter, melted and cooled
1 (6-oz.) package buttermilk corn bread mix
6 dashes hot pepper sauce
1 medium onion, chopped
1 (10-oz.) package frozen chopped spinach or chopped broccoli, thawed and drained well
1 lb. large shrimp, cooked, peeled, deveined and chopped
2 cups (8 oz.) finely shredded sharp cheddar cheese
Chopped fresh parsley
1. Preheat oven to 375. Cook bacon in 10½-in. cast-iron skillet over medium-high heat until crisp. Drain well on paper towels; crumble and set aside.
2. Transfer 1 tbsp. bacon drippings to a small bowl; discard the rest. Wipe skillet clean; return drippings to skillet. Place in oven to heat.
3. Whisk eggs in a large bowl; add milk and next 3 ingredients. Stir in onion, spinach, shrimp and 1½ cups cheese. Pour batter into hot skillet. Sprinkle ½ cup cheese over top.
4. Bake until set and golden brown, 30 to 35 minutes. Remove from oven; let stand 5 to 10 minutes in skillet on a wire rack. Sprinkle with bacon and parsley and serve.