Ingredients Jump to Instructions ↓

  1. 3 slices bacon

  2. 4 large eggs

  3. 1/4 cup milk

  4. 1/2 cup melted butter

  5. 168 g package cornbread mix

  6. 1/4 tsp. Tabasco sauce

  7. 1 medium onion, peeled and chopped

  8. 280 g package frozen, thawed chopped broccoli, drained

  9. 1 1/2 cups cooked ham cubes

  10. 2 cups shredded Cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. 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.


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