Found this recipe with the Sunday paper coupons and tried it Sunday evening. This was really good. It says to add bacon as garnish, but I added it into the cornbread while mixing, and it was good. I used broccoli but I bet the spinach would be just as tasty. Wondering how a can of corn would be.....

Ingredients

8 serv.

slices bacon↗3
large eggs↗4
milk↗1⁄4 cup
butter, melted and cooled↗1⁄2 cup
(6 ounce) package buttermilk cornbread mix1
dashes hot sauce↗6 dashes
medium onion↗1
(10 ounce) package frozen spinach or (10 ounce) package frozen broccoli, thawed and drained↗1
cups ham, cooked and diced to 1/2 inch cubes↗2 cups
cups cheddar cheese, shredded↗2 cups
salt and pepper
chopped parsley (to garnish)

Step-by-step instructions

1
Heat oven to 375 degrees.
2
Cook bacon in 10 1/2 inch cast iron skillet until bacon is crisp, then crumble bacon. RESERVE 1 tablespoon bacon grease and drain the rest. Return bacon grease to cast iron skillet and place in oven to heat pan.
3
Beat eggs in a large bowl, add milk, butter, hot sauce, cornbread mix stirring until blended.
4
Stir in onion, spinach or broccoli, ham and 1 1/2 cups cheese into mixture.
5
Carefully remove hot skillet from oven.
6
Pour batter into hot skillet.
7
Sprinkle remaining 1/2 cup cheese over the top.
8
Bake 30-35 minutes or until set and golden brown.
9
Let rest 5 minutes and garnish the top with crumbled bacon and parsley.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App