| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs, Breakfast |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(6-ounce) cornbread mix |
| 3 |
tb |
Butter or margarine |
| 3 |
tb |
All-purpose flour |
| 2 |
c |
Milk |
| 1 1/2 |
c |
(6 ounces) cheddar cheese; shredded, divided |
| 6 |
|
Hard-cooked eggs; chopped |
| 1/2 |
c |
Mayonnaise |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Hot sauce |
| 1/8 |
ts |
Pepper |
| 8 |
|
Bacon slices; cooked and crumbled |
INSTRUCTIONS
prepare cornbread batter according to package directions; pour into a
greased 9-inch square pan. bake according to package directions. keep warm.
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth.
Cook, whisking constantly, 1 minute. Gradually add milk; cook over medium
heat, whisking constantly, 4 minutes or until thickened and bubbly. Stir in
3/4 cup cheese and next 5 ingredients. Cook, whisking constantly, until
cheese melts.
Cut cornbread into 6 squares; cut each square into two triangles. Spoon egg
mixture evenly over cornbread. Sprinkle with remaining 3/4 cup cheese and
bacon. Makes 6 servings.
© Copyright 1997 Southern Living. All rights reserved. Reproduction in
whole or part without permission is prohibited.
Recipe by: Southern Living Magazine
Posted to MC-Recipe Digest V1 #1033 by Suzy Wert <[email protected]> on Jan
22, 1998
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