- Susan Sebastian, San Antonio
CORNBREAD SUPREME 2000

3 slices thick bacon
4 eggs
¹/4 cup milk
¹/2 cup butter, melted and cooled
1 package (6 ounces) buttermilk or regular cornbread mix
6 dashes hot-pepper sauce
1 medium onion, chopped
1 package (10 ounces) frozen, chopped broccoli or spinach, thawed and drained
1 pound shrimp, coarsely chopped
2 cups finely shredded Cheddar cheese
Chopped fresh parsley
Heat oven to 375 degrees. Fry the bacon, then drain and crumble. Reserve 1 tablespoon of the drippings. Wipe skillet clean, return reserved drippings to skillet and place in oven to heat. Beat the eggs in a large bowl. Add milk, butter, cornbread mix and hot sauce, and stir until blended. Stir in onion, broccoli or spinach, shrimp and 1¹/2 cups of the cheese. Pour the batter into the hot skillet.

Sprinkle the remaining ¹/2 cup of cheese evenly over the top. Bake 30 to 35 minutes or until set and brown. Garnish with parsley.

Makes 8 servings.

Dear Susan: If I were to describe this dish, I would say that it's less like cornbread with additions than it is like shrimp and a vegetable held together with a bit of cornbread.

CORNBREAD SUPREME 2001

4 slices turkey bacon
1 cup egg substitute
¹/3 cup low-fat (1 percent) milk
1 package (6 ounces) buttermilk or regular cornbread mix
6 dashes hot-pepper sauce
1 tablespoon butter, melted
1 medium onion, chopped
1 package (10 ounces) frozen chopped broccoli or spinach, thawed and drained
1 pound shrimp, coarsely chopped
1¹/2 cups reduced-fat Cheddar cheese
Fresh parsley, chopped
Preheat the oven to 375 degrees.

In a large, ovenproof skillet, cook the turkey bacon until crisp. Remove the bacon from the pan and blot excess fat with paper towels. Crumble the bacon and set aside. Wipe out the inside of the skillet with a paper towel and place the skillet in the oven to heat.

In a large bowl, combine the egg substitute and the milk. Add the cornbread mix, hot sauce and butter, and stir to combine.

Add the chopped onion, broccoli or spinach, shrimp and all of the cheese. Stir just until coated with the cornbread mixture.

Take the skillet out of the oven and coat the inside with nonstick cooking spray. Pour the mixture into the pan, place the pan in the oven, and bake for 30 to 35 minutes, or until set and lightly browned. Garnish with parsley.

Makes 8 servings.