Cornbread Supreme 2000 - cooking recipe

Ingredients

3 slices bacon
4 eggs
1/4 cup milk
1/2 cup butter, melted, cooled
1 (6 ounce) package Martha White buttermilk or (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 (10 ounce) package spinach, thawed, well drained
1 lb shelled deveined cooked shrimp, coarsely chopped
8 ounces finely shredded cheddar cheese
chopped fresh parsley

Preparation

Heat oven to 375\u00b0F.
Cook bacon in 10 1/2-inch cast iron skillet until crisp.
Drain on paper towel; cool.
Crumble bacon; set aside.
Reserve 1 tablespoon bacon drippings; drain off remaining drippings from skillet.
Wipe skillet clean with paper towel.
Return reserved bacon drippings to skillet; place in oven to heat.
Beat eggs in large bowl.
Add milk, butter, cornbread mix and hot pepper sauce; stir until well blended.
Stir in onion, broccoli, shrimp and 1 1/2 cups of the cheese.
Pour batter into hot skillet.
Sprinkle remaining 1/2 cup cheese evenly over top.
Bake at 375\u00b0F for 30 to 35 minutes or until set and golden brown.
Sprinkle with bacon and parsley.