Ham and Vegetable Cornbread Supreme

Preheat oven to 375 degrees. Place the bacon in a medium cast iron skillet over medium high heat. Cook bacon until crisp. Drain bacon on paper towels then crumble. Discard all but 1 tbsp. bacon drippings from the skillet. Combine the eggs, milk, melted butter, cornbread mix and tabasco in a large bowl and stir until well blended. Stir in onion, broccoli, ham, 1 1/2 cups Cheddar and the crumbled bacon. Pour the batter into the skillet. Sprinkle the remaining 1/2 cup Cheddar over the batter. Bake about 30 to 35 minutes until the cornbread is set and golden brown. Transfer the skillet to a rack and let the cornbread cool 10 minutes. Slice the cornbread into wedges and serve.