Ham and Cheese Cornbread Supreme

Ham and Cheese Cornbread Supreme

INGREDIENTS:

3 Slices thick bacon

4 large eggs

¼ cup milk

½ cup butter, melted and cooled

1 (6 oz) Martha White Buttermilk Mix and 1 (6 oz) pkg. Martha White Cotton Country Cornbread Mix

6 Dashes hot pepper sauce

1 medium onion chopped

1 (10 oz) pkg. frozen spinach, thawed and well drained or frozen broccoli, thawed and well drained

1 ½ cups fully cubed ham (1/2 inch cubes)

2 cups (8 oz) finely shredded sharp Cheddar cheese. Chopped fresh parsley for garnish

DIRECTIONS:

1.  Heat oven to 375 degrees F. Cook bacon in 10 ½ inch cast iron skillet until crisp. Place on paper towel. Cool and crumble.

2. RESERVE 1 tablespoon bacon dripping. Drain off remaining drippings. Wipe skillet clean with paper towel. Return reserved bacon dripping to skillet. Place into oven to heat.
3. Beat eggs in large bowl. Add milk, butter, cornbread mix and hot pepper sauce, stirring until blended. Stir in onion, spinach, ham and 1 ½ cups cheese. Carefully remove hot skillet from oven. Pour batter into hot skillet. Sprinkle remaining ½ cup cheese over cornbread.
4. Bake 25 to 30 minutes or until set and golden brown. Let rest 5-10 minutes in skillet on cooling rack. Sprinkle with bacon and parsley, cut into wages and serve.

General:

Makes 8 servings. Preparation time 20 minutes. Cooking time 30 minutes.