"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ham and Cheese Cornbread Supreme Recipe

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This recipe for Ham and Cheese Cornbread Supreme, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roberts, Heather
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 slices thick bacon

4 large eggs

1/4 cup milk

1/2 cup butter, melted and cooled

1 (6 oz) pkg. cornbread mix

6 dashes hot pepper sauce

1 medium onion, chopped

1 (10 oz) pkg frozen chopped broccoli, thawed and well drained

1 1/2 cups ham, 1/2" cubes

2 cups finely shredded sharp cheddar cheese, divided

chopped fresh parsley for garnish, optional

Directions:
Directions:
1. Heat oven to 375F. Cook bacon in 10 1/2 inch cast iron skillet until crisp. Place on paper towels, cool and crumble.
2. Reserve 1 tablespoon bacon drippings. Drain off remaining drippings from skillet. Wipe skillet clean with paper towel. Returned reserved bacon drippings to skillet. Place in the oven to heat.
3. Beat eggs in a large bowl. Add milk, butter, cornbread mix and hot pepper sauce, stirring until blended. Stir in onion, broccoli, ham and 1 1/2 cups cheese. Carefully remove hot skillet from oven. Pour batter into hot skillet. Sprinkle with remaining 1/2 cup cheese.
4. Bake 30 to 35 minutes or until set and golden brown. Let rest 5 to 10 minutes in skillet on cooling rack. Sprinkle with bacon and parsley, cut into wedges and serve. Makes 8 servings.

 

 

 

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