"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ham and Cheese Cornbread Supreme Recipe

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This recipe for Ham and Cheese Cornbread Supreme, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hettie Bradshaw
Added: Monday, October 19, 2009


Chopped fresh parsley for garnish
3 slices thick bacon
4 large eggs
1/4 cup milk
1/2 cup butter, melted and cooled
1 (6 oz.) pkg. Martha White buttermilk cornbread mix
6 dashes hot pepper sauce
1 medium onion chopped
1 (10 oz.) pkg. frozen spinach, thawed and drained; OR 1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 1/2 cup fully cooked cubed ham
2 cups (8 oz.) finely shredded sharp cheddar cheese - divided

Heat oven to 375, cook bacon in 10 1/2" cast iron skillet until crisp. Place on paper towel, cool and crumble.
Reserve 1 T. 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, stirring until blended. Stir in onion, spinach, ham and 1 1/2 cups cheese. Carefully remove hot skillet from oven. Pour batter into hot skillet. Sprinkle remaining 1/2 cup cheese over cornbread.
Bake 30 to 35 minutes or until set and golden brown. Let rest 5-10 minutes in skillet on cooling rack. Sprinkle with bacon and parsley. Cut into wedges and serve.
Makes 8 servings

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