Cornbread Supreme with Shrimp & Spinach
preheat oven to 375 degrees f.
3 piece thick-sliced bacon
1 stick butter, melted and cooled
1/4 cup milk
6 dashes of louisiana hot sauce [optional]
1 medium sweet type onion, peeled, chopped
1 lb. shrimp, peeled, deveined, cooked, chopped
1 package 6.5 oz. martha white yellow [white cornbread mix is better]
1 10 oz. pkg frozen spinach (or broccoli (your choice), thaw and squeeze
2 cup finely grated sharp cheddar cheese (reserve 1/2 cup for topping)
chopped fresh parsley for garnish
in a 10 inch [or large] iron skillet, fry bacon until crisp; remove from
pan, cool and reserve for garnish. pour off excess grease, wiping crumbs
from pan with paper towel leave just enough grease to coat sides and
bottom of skillet. place skillet in preheated oven. in electric mixer,
beat eggs until light and fluffy. add cornbread mix, milk, melted butter,
and hot sauce [optional] 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.