CORNBREAD SUPREME 2000

3 slices thick bacon
4 eggs
1/4 cup milk
1/2 cup butter, melted and cooled
1 (6-ounce) package buttermilk or regular cornbread mix
6 dashes hot pepper sauce
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli or spinach, thawed and well drained
1 pound shelled deveined cooked shrimp, coarsely chopped
2 cups finely shredded Cheddar cheese, divided
Chopped fresh parsley

Heat oven to 375 degrees F.

Fry bacon until crisp in a 10 1/2-inch cast iron skillet. 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 drippings to skillet; place in oven to heat.

Beat eggs in large bowl. Add milk, butter, cornbread mix and hot 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 the top.

Bake for 30-35 minutes or until set and golden brown. Garnish with reserved bacon and parsley.

Note: Recipe was tested with Martha White Buttermilk and Cotton Pickin' Cornbread mixes.

Makes 8 servings
From: Kay Gay and Helen Hollansworth, Gulf Shores, Alabama
Source: First Prize, the National Cornbread Cook-Off 2000 (sponsored by Martha White and Lodge Cast Iron, in conjunction with the National Cornbread Festival in South Pittsburg, Tennessee)