Cornbread Shrimp Supreme
3 thick slices bacon
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.
Variation: You may use 1 pound ground sausage, browned and drained, instead of the shrimp.