Great for New Year's Eve
Cornbread Supreme With Shrimp & Spinach
Preheat oven to 375 degrees F.
3 pieces thick-sliced bacon 1 stick butter, melted and cooled
1/4 cup milk 6 dashes of Louisiana hot sauce [optional] 1 medium sweet type onion, peeled, chopped 1
lb. Shrimp, peeled, deveined, cooked, chopped 4 eggs 1 pkg 6.5 oz. Martha White Yellow [White
cornbread mix is better] cornbread mix 1 10 oz. Pkg frozen spinach (OR broccoli (your choice),
thaw and squeeze out all juice) 2 cups finely grated sharp cheddar cheese (reserve 1/2 cup for
topping) Chopped fresh Parsley for garnish
In a 10 inch [or large] iron skillet, fry bacon until crisp; remove from pan, cool and reserve for
garnish. Pour off excess grease, wiping crumbs from pan with paper towel leave just enough grease to
coat sides and bottom of skillet. Place skillet in preheated oven. In electric mixer, beat eggs
until light and fluffy. Add cornbread mix, milk, melted butter, and hot sauce [optional] until
blended; then mix in onion, squeezed spinach or broccoli; fold in chopped shrimp, and cheese except
for(1/2 cup). Remove iron skillet from oven. Place mixture in hot skillet and top with remaining
cheese. Bake for 30 minutes or until pick comes out clean. Remove from oven, garnish with crumbled
bacon and chopped parsley. Cut into 8 wedges. Great for Sunday night supper or lunch served with a
crispy green salad; would also be good for brunch with a fruit salad.
2000 1st Place Winner of 2000 National Cornbread Festival Kay Gay and Helen Hollansworth Gulf
Shores, Alabama
Nita
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