Cornbread Supreme 2000

• 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

1. Heat oven to 375u0b0F.
2. Cook bacon in 10 1/2-inch cast iron skillet until crisp.
3. Drain on paper towel; cool.
4. Crumble bacon; set aside.
5. Reserve 1 tablespoon bacon drippings; drain off remaining drippings from skillet.
6. Wipe skillet clean with paper towel.
7. Return reserved bacon drippings to skillet; place in oven to heat.
8. Beat eggs in large bowl.
9. Add milk, butter, cornbread mix and hot pepper sauce; stir until well blended.
10. Stir in onion, broccoli, shrimp and 1 1/2 cups of the cheese.
11. Pour batter into hot skillet.
12. Sprinkle remaining 1/2 cup cheese evenly over top.
13. Bake at 375u0b0F for 30 to 35 minutes or until set and golden brown.
14. Sprinkle with bacon and parsley.

bacon, eggs, milk, butter, white buttermilk, pepper sauce, onion, broccoli, shrimp, cheddar cheese, fresh parsley

Taken from www.food.com/recipe/cornbread-supreme-2000-17852 (may not work)